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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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These muffins are so moist and golden, they're sure to become an instant family favorite. They have a delicate squash flavor.Doris Heath, Franklin, North Carolina Ingredients:
1 pound yellow summer squash, cut into 1-inch slices |
1/2 cup butter, melted |
1 egg, lightly beaten |
1-1/2 cups king arthur unbleached all-purpose flour |
1/2 cup sugar |
2-1/2 teaspoons baking powder |
1/2 teaspoon salt |
Directions:
1. Place 1 in. of water in a saucepan; add squash. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until tender. Drain and mash; stir in the butter and egg. In a bowl, combine the flour, sugar, baking powder and salt. Stir in the squash mixture just until moistened.
2. Fill greased muffin cups three-fourths full. Bake 375° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
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