Brown Sugar Squash Muffins

I’ve been blessed with an abundance of both zucchini and summer squash from our CSA this year. Inspired by Jessica’s recipe for Zucchini Muffins with Streusel Top, I decided to put some of it to work for me. I have oodles of uses for zucchini. This time, it was the squash I was trying to use up.

 

A childhood gagging incident has left me with an aversion to many typical squash preparations. It’s been relegated to the ranks of “those veggies I have to hide.” Last year, I whipped up a yummy Summer Squash Bread. I’m guessing I’ll make more of that before the season is done. Still, I wanted a muffin this time around and this one is a winner!

 

Brown Sugar Squash Muffins

  • 2 cups unbleached all-purpose flour
  • 1 1/2 cups white whole wheat flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1 (scant) cup brown sugar
  • 1/2 cup oil (I used olive)
  • 1/2 cup half & half*
  • 1/2 cup water
  • 1/2 cup plain yogurt OR sour cream
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups summer squash, shredded**

 

Combine dry ingredients (up through brown sugar) in large bowl. I whisked them around a bit to make sure they were well-mixed. In a separate bowl, combine all remaining ingredients, except the squash. Add wet mixture to dry and stir until thoroughly moistened, but do not over-mix. Fold in squash. Fill 12 muffin tin cups very, very full and top with a spoonful of streusel (recipe follows!). Bake at 350 for between 30 and 35 minutes– mine took 33.

 

*1 cup of milk can be used in place of the half & half and water– I just ran out. ;)

**The “2 cup” measure for the squash was my BEFORE freezing measure. Once thawed, I drained it thoroughly and it looked like a fair bit less.

 

Streusel

  • 1/3 cup all-purpose flour
  • 1/3 cup brown sugar
  • 2 teaspoons cinnamon
  • 2 tablespoons cold butter, cut in pieces

 

Combine all ingredients in small bowl using a pastry cutter, fork, or your fingers. I use my fingers all the time– they’re the easiest to wash. ;) (You’ll probably have more than you really need for 12 muffins with these measurements. I never mind– I just throw the extra in the freezer for another use.)

linked to:
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