Servings: 12

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Squash Corn Muffins


1 cup yellow cornmeal
1 cup all-purpose flour
3 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup sugar
¾ cup Frieda’s Squash (such as Hubbard, Banana, or Butternut), cooked and puréed
⅓ cup milk
1 egg
¼ cup oil
½ cup fresh cut corn (may use frozen and thawed or canned and drained corn)
To serve: butter or margarine and honey


In a large bowl, stir together the cornmeal, flour, baking powder, baking soda, salt, and sugar until blended. In another bowl, beat together the squash, milk, egg, and oil. Add wet ingredients to the dry ingredients, stirring just until batter is moistened; fold in the corn. (Batter will be lumpy.) Spoon into 12 well-greased muffin cups, filling ⅔full.  Bake in a 425º F. oven for 12 to 15 minutes or until a toothpick inserted in center comes out clean.  Remove from pans immediately; serve warm with butter and honey.