thoughtful consumption

Squash muffins

I made these squash muffins last year after seeing the pictures at Kitchen Kung Fu. The recipe is from the 7/22/09 CSA newsletter.

Ingredients

* 2 cups all-purpose flour

* 1 tablespoon baking powder

* 1/4 teaspoon salt

* 2 tablespoons granulated sugar

* 2/3 cup grated yellow squash

* 1 egg, beaten

* 3/4 cup milk

* 2 tablespoons vegetable oil

Directions

1. Combine flour, baking powder, salt, sugar and squash in a large bowl; make a well in center of mixture.

2. Combine egg, milk and oil; add to dry ingredients, stirring just until moistened.

3. Spoon batter into lightly greased muffin pans, filling two-thirds full. Bake at 350 degrees F for 20 to 25 minutes. Remove muffins from pans immediately.

Yields 1 dozen.

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They were tasty (especially with butter and honey) and went great with leftover vegetable soup. They had zero squash taste as far as I could tell, and I’m not sure whether that’s a plus or a minus. Either way, I’m glad to have this recipe. I don’t seem to have extra squash much, but it’s good to have an emergency plan.