These muffins rely on yellow squash rather than the more popular (and obvious) zucchini
Around this stage of summer, many of us with gardens or CSA shares – as well as the budget conscious who take full advantage of cheap, seasonal produce – are facing a surplus of yellow squash and/or zucchini. You can use these two August staples pretty much interchangeably in recipes. Yellow squash is ever-so-slightly more watery than zucchini. But that is no reason for yellow squash to continually be upstaged by its more popular green sibling, especially where baking is concerned. In fact, I consider the higher water content of yellow squash to be an advantage, making for moister, lighter muffins and quick breads.
Bossa Nova is doing her best to appear innocent and look distinctly away from the plate of muffins.
Hence the concept behind my Summer Squash and Applesauce Muffins. I modified the Zucchini Bread recipe from my cookbook, and used it as the foundation for these easy breakfast treats. Not only is the name fun to say, but the recipe makes enough muffins to feed a small army. They freeze beautifully, but the fact that you can't eat just one means that they will probably disappear before you can say cucurbita pepo. [Aw. Go ahead, use zucchini if you must!]
Makes 18 muffins
- 2 cups shredded yellow squash
- 2 cups sugar
- 1/4 cup soy flour
- 1/2 cup canola oil
- 1/4 cup unsweetened applesauce
- 1 T vanilla
- 3 cups flour [I use half spelt and half whole wheat pastry flour]
- 1.5 T baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1 tsp salt
- 1/2 cup raisins [optional]
- 1/2 cup chopped walnuts [optional]
Preheat oven to 350 degrees. Line three 6-muffin tins with papers, or spray them lightly with cooking spray. Place shredded squash in a colander to drain for at least 30 minutes. Just before using, squeeze out any excess moisture.
In a large bowl, mix drained squash, sugar, soy flour, canola oil, applesauce and vanilla until moistened. Add other flour and other dry ingredients and mix until just blended. [Do not overmix or you will end up with tough muffins!] Fold in nuts and/or raisins, if using.
Fill muffin tins 2/3 full with batter and bake for 18-24 minutes, or until knife inserted in center comes out clean. Tops should be golden brown. Allow to cook fully on a rack before eating.