Yellow Squash Muffins

By Pikachutherecipereader

I had to make these gluten free for my son. They turned out great! For the flour mixture I used 2 cups of brown rice flour, and 1 cup of tapioca starch. I also added a 1/4 tsp of all spice. Great breakfast muffin!

I found this recipe in a newspaper article many years ago. It's really delicious.The original recipe called for 1 cup melted butter. I use 1/2 cup butter & 1/2 cup applesauce.

Ingredients

• Ingredients
• 2 lbs crookneck yellow squash
• 2 eggs
• 1 ⁄2 cup melted butter
• 1 ⁄2 cup applesauce
• 1 cup sugar
• 3 cups all-purpose flour
• 5 teaspoons baking powder
• 1 teaspoon salt

Details

Servings 12
Preparation time 20mins
Cooking time 40mins
Adapted from food.com

Preparation

Step 1

Directions

1. Wash squash, trim ends, and cut into 1-inch slices.

2. Cook in a small amount of water for 15 to 20 minutes.

3. Drain well and mash.

4. Measure 2 cups of the cooked squash, combine with eggs, butter, and applesauce, and set aside.

5. Combine dry ingredients in a large bowl.

6. Make a well in center of mixture.

7. Add squash to dry ingredients, stirring only until moist.

8. Spoon into greased muffin tins, filling 3/4 full.

9. Bake at 375 degrees F for 20 minutes or until toothpick inserted in center of muffin comes out clean.