Yellow Squash Muffins

We’ve been receiving 2-4 yellow squash in our weekly CSA, and I’ve had a terrible time getting them all eaten before they turn to mush. Lucky for me, my mama made us zucchini muffins and experimentally threw in some yellow squash just to see how’d they’d taste. They were delightful! So I, in turn, experimentally replaced the zucchini with yellow squash. The results? If Abram likes them, that makes them delicious in my book. (I like them too, obviously. I ate 4 of them yesterday. )

  • 3-4 yellow squash, unpeeled, seeds removed and grated (2 cups, packed)
  • 2 beaten eggs
  • 1 c. white sugar
  • 1 c. brown sugar
  • 1/2 c. melted butter
  • 2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1/2 tsp. baking powder
  • 1 tbsp. ground flax seed
  • 2 tbsp. wheat germ
  • 1 1/2 c. whole wheat flour
  • 1 1/2 c. unbleached white flour.

Combine first 5 ingredients in a large bowl. Add all dry ingredients except flour and stir. Add flours one at a time, stirring after each addition. Spoon into greased or lined muffin tin. Sprinkle muffins with streusel-pecan topping (recipe below). Bake 20 minutes at 375 degrees. Yields 18 large muffins.

Streusel-Pecan Topping

Combine 1/2 c. brown sugar and 6 tbsp. flour in a small bowl. Cut in 4 tbsp. butter. Stir in 1/3 c. chopped pecans.

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