Squash Muffins

Name: Squash Muffins
Ingredients: 3/4 c. brown sugar (light or part dark brown); 1/4 c. molasses or Alaga cane syrup; 1/2 c. soft butter or oleo; 1 egg, beaten; 1/4 c. chopped pecans (optional); 1 c. cooked, mashed yellow summer squash; 1 tsp. baking soda; 1/2 tsp. salt; 1 3/4 c. flour

9 ingredients

5 steps

Ingredients

3/4 c. brown sugar (light or part dark brown)
1/4 c. molasses or Alaga cane syrup
1/2 c. soft butter or oleo
1 egg, beaten
1/4 c. chopped pecans (optional)
1 c. cooked, mashed yellow summer squash
1 tsp. baking soda
1/2 tsp. salt
1 3/4 c. flour

Directions

1

Drain cooked, mashed squash to consistency of mashed potatoes. Cream the sugar, syrup and butter.
2

Add egg and squash; blend. Mix or sift together the flour, soda and salt.
3

Beat with squash batter and fold in pecans if used.
4

Fill muffin pans that have been greased or sprayed with cooking spray about half full; bake at 375° for 20 minutes.
5

Makes about 15.