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Squash Muffins

Squash Muffins

Sneak some vegetables into the kid's diet. They'll love these moist, spongy muffins.
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Serves 12

  • 7 cups Pictsweet frozen Sliced Yellow Squash
  • 2 eggs
  • 3/4 cup melted butter
  • 1 cup sugar
  • 3 cups all-purpose flour
  • 1 tablespoon + 2 teaspoons baking powder
  • 1 teaspoon salt


Preheat oven to 375 degrees. Place frozen squash in a saucepan and cover with water. Bring to a boil and boil for 15 to 20 minutes or until tender. Drain well and mash. Measure enough squash to equal 2 cups. Combine 2 cups mashed squash, eggs and melted butter. Stir well and set aside. Combine dry ingredients in large mixing bowl. Make a well in center. Add squash mixture to dry ingredients. Stir until moistened throughout. Batter will be thick. Place batter in greased muffin pans. Bake for 20 minutes.

Nutritional Info

  • Serving Size: Serves 12
  • Calories: 210
  • Total Fat: 1g
  • Cholesterol: 35mg
  • Sodium: 350mg
  • Total Carbohydrates: 44g
  • Dietary Fiber: 1g
  • Protein: 5g

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