When we were living in Utah, we lived in a 2 bedroom, 600 square foot apartment. At the back of the building was a little 4x4 plot of dirt and with our manager’s permission, we decided to plant a garden there. We knew squash would grow well in that climate, but had no idea that squash would overtake that entire patch of dirt. Before the end of the summer we had squash growing out of our ears.
In desperation I started asking around for squash recipes and in response, a friend sent me this recipe:
Yellow Squash Muffins
- 2 cups squash, cooked, mashed and well drained (about 4 medium sized yellow squash)
- 2 eggs
- 1 cup butter, melted (you can substitute up to half of this with applesauce if desired)
- 1 cup sugar
- 3 cups all-purpose flour
- 1 tablespoon, plus 2 teaspoons baking powder
- 1 teaspoon salt
- Wash your squash. Cut the ends off and peel off any gross looking parts. Cut into slices and steam until tender.
- Mash up your squash and add to the eggs and butter (and applesauce if desired)
- Combine dry ingredients in a bowl. In the middle of your dry ingredients make a well and pour the wet ingredients into the well.
- Stir until everything is just moistened.
- Spoon into greased muffin pans, filling 3/4 of the way full.
- Bake at 375 degrees for 20 minutes or until toothpick inserted in center comes out clean.
Yield: 2 dozen muffins