Friday, October 7, 2011

Yellow Squash Muffins with Cinnamon Streusel

  • 2 lbs crookneck yellow squash
  • 2 eggs
  • 1/2 cup melted butter
  • 1/2 cup applesauce
  • 1/2 cup sugar
  • 1/2  cup brown sugar
  • 3 cups whole wheat flour
  • 5 teaspoons baking powder
  • 1 teaspoon salt 
  • 1/3 cup whole wheat flour (streusel)
  • 1/4 cup brown sugar, packed (streusel)
  • 3T butter (streusel)
  • 1 tsp ground cinnamon (streusel)


  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. (I did mine in a blender)
  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. Combine all the streusel ingredients in a food processor and pulse until crumbly. Alternately, you can mash the ingredients together in a bowl using a fork, or just smoosh everything together with your fingers. Sprinkle over muffins or coffee cake immediately before baking.
  10. Bake at 375 degrees for 20-25 minutes or until toothpick inserted in center of muffin comes out clean.

The original recipe called for 1c butter, but I was very impressed with the 1/2 applesauce substitute.  I added the cinnamon streusel so it wouldn't be too healthy! This would also be very good if you added apple chunks and some cinnamon to the recipe or even some craisins and walnuts.  My sweet Emma wanted them 'plain' as she was a bit skeptical about the main squash ingredient. Good news... SHE LOVES THEM!   She's already requested that I make more so she can have them for breakfast next week too.  Great way to use up some of that summer squash from the garden! p.s.  That picture was taken this morning on my patio table outside. Have to love that natural lighting for photos!

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