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Yellow Squash Crumb Muffins

2 tbsp. yellow cornmeal
1 tbsp. flour
1 1/2 tbsp. (packed) light brown sugar
1 tbsp. cold butter

In small bowl, mix dry ingredients. Add butter; rub it in with fingers until gravelly. Cover and refrigerate until needed.

2 c. cooked pumpkin or squash canned or fresh
(cooked and mashed)

1 tbsp. baking powder
1/2 tsp. each cinnamon, cloves and nutmeg
3/4 c. (packed) light brown sugar
1 tsp. vanilla
1/2 c. raisins
1 1/4 c. white flour
1 c. whole wheat flour
3/4 tsp. salt
1 lg. egg
4 tbsp. vegetable oil
1/3 c. milk

Preheat oven to 375 degrees. In large bowl mix the flours, baking powder, salt and spices. In a separate bowl beat the egg lightly then beat in the squash, brown sugar, oil and vanilla. Combine ingredients half at a time, mix, put in
muffin pan, top with crumb topping. Bake 15-20 minutes or until toothpick comes out reasonably dry - tend to be moist.

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