The Pioneer Woman Tasty Kitchen
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Summer Squash Muffins

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

I’m all about portable food, so muffins are one of my favorite snacks. This one is so moist and delicious, you might almost forget it’s good for you!

Ingredients

  • 1 cup Sugar
  • 1 whole Egg, Slightly Beaten
  • ½ cups Applesauce
  • 1 cup Squash, Unpeeled, Shredded
  • ¼ teaspoons Lemon Zest
  • 1-½ cup Flour
  • 1 teaspoon Cinnamon
  • ½ teaspoons Baking Soda
  • ¼ teaspoons Baking Powder
  • ¼ teaspoons Nutmeg
  • ¼ teaspoons Salt
  • 1 Tablespoon Cinnamon Sugar Mix, For Dusting

Preparation

Preheat oven to 350 degrees. Use muffin liners or spray a muffin tin lightly.

With a mixer, combine sugar, egg and applesauce until smooth. Add shredded squash and lemon zest. Combine remaining dry ingredients (except cinnamon sugar mix) and add to the mixer. Be careful not to overmix.

Fill muffin tins and if desired, dust the tops with cinnamon sugar prior to baking. Bake for 20 minutes. Cool on wire racks. For best results, wrap and let the flavors develop overnight, but I never wait!

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Profile photo of txbikergirl

txbikergirl on 6.7.2010

This is a great use of extra summer squash, and goes in the good tasting healthy muffin category.

I doubled the batch due to an excess of garden goodness, added a dash of vanilla, and split my sugar into 1/2 sugar and 1/2 splenda.

These turned out moist and good, although the flavor could be ratched up a bit. I am thinking it would be nice with some raisins and nuts thrown in, or forget those and go a lemon route by adding in 1/4 cup lemon juice and then topping with a light lemon icing of lemon juice and powdered sugar.

I can see a lot of twists on these and I will make them again.

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