Yellow Squash Muffins
Why should zucchini have all the fun? Yellow squash is great for baking too! Here are some delicious muffins to try from The New Southern Garden Cookbook.
- 2 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup firmly packed light brown sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/3 cup golden raisins
- 1/2 cup chopped walnuts
- 2 large eggs
- 3/4 cup water
- 1/3 cup vegetable oil
- 1 cup lightly packed grated yellow summer squash
Preheat the oven to 400 degrees F. Line a 12-cup muffin tin with paper muffin cups. Be sure to use a light metal muffin tin. Dark metal and nonstick tins – even when lined with paper cups – make the crust too thick and dark.
Whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, raisins, and walnuts in a large bowl.
In a small bowl, whisk the eggs until the whites and yolks are blended, then whisk in the waster and oil. Pour the egg mixture into the flour mixture and stir with a rubber spatula only until the dry ingredients disappear into the batter. Fold in the squash.
Divide the batter among the muffin cups. Bake the muffins until a tester inserted into the center comes out clean, about 20 minutes.
Turn the muffins out onto a clean tea towel and let them cool upside down.
Make 12 muffins.