There are some food combinations that immediately speak to me–chocolate and hazelnut, tomato and garlic, bacon and, well, anything. Other combinations make me wonder–is this a joke? This recipe falls in the latter category. Yellow squash and applesauce? Blech. Since I had some homemade applesauce and large, lovely yellow squash on hand, I thought I’d throw caution to the wind and give this a try. This recipe is from Food.com, but was shared with me via our weekly Produce Box. How was it? Abso-freakin-lutely delicious. These taste more like corn muffins, but they don’t have any corn in them. We loved them. They are moist and light and not too sweet. Perfect with our acorn squash and apple soup and they would be delicious with chili as well. We ate our fill and froze the rest for some future fall soup nights!
Yellow Squash Muffins (makes 18)
2 lbs. yellow summer squash
1/2 c. melted butter
1/2 c. applesauce (we used our crock pot applesauce)
1 c. sugar
3 c. flour (we used whole wheat pastry flour)
5 tsp. baking powder
1 tsp. salt
1. Preheat oven to 375 degrees. Line muffin tin with liners or lightly grease cups.
2. Wash squash, trim the ends and cut into 1-inch slices.
3. Put squash in a medium saucepan along with 1/2 cup of water and cook for about 20 minutes or until very soft.
4. Drain squash very well and mash with a potato masher.
5. Measure 2 cups of the cooked squash into a medium mixing bowl and add eggs, butter and applesauce. Stir well and set aside.
6. Combine dry ingredients in a large mixing bowl. Make a well in the center of mixture and add wet ingredients. Mix until just combined.
7. Fill muffin cups 3/4 full.
8. Bake about 20 minutes or until lightly browned on top and a toothpick inserted into the center comes out clean.
9. Cool 5 minutes in the tin and remove muffins to a cooling rack to cool completely.