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Summer Brunch Squash Muffins
Summer Brunch Squash Muffins

Summer Brunch Squash Muffins

1 Hr(s) 5 Min(s)
15 Min(s) Prep
50 Min(s) Cook
What You Need
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16 servings
Original recipe yields 16 servings
1/3 cup powdered sugar
4 tsp. vanilla, divided
2-3/4 cups all-purpose flour
1 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1/4 tsp. salt
2 large eggs
1-1/3 cups granulated sugar
3 cups packed grated yellow squash (about 2 large squash)
1 cup vegetable oil
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Let's Make It
1
MAKE THE CREAM CHEESE FROSTING
2
In a medium bowl, beat the softened cream cheese with the powdered sugar and 2 tsp. vanilla until light and fluffy. Spoon into a piping bag. Refrigerate until ready to use.
3
MAKE THE MUFFINS
4
Preheat the oven to 350°F.
5
Sift flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt together and reserve.
6
Mix the eggs, granulated sugar, grated squash, vegetable oil and remaining 2 tsp. vanilla until well combined. Add the dry ingredients to the wet ones and mix until incorporated. (Do not over mix.)
7
Scoop the batter into 16 greased muffin pan cups, completely filling each cup.
8
Bake on the middle rack 20 to 25 min. or until the muffins are golden brown and the tops of the muffins bounce back when you press on them. (Test with a bamboo skewer to make sure the centers of the muffins are done.)
9
Cool the muffins for 5 min., then remove the muffins from the pan to a wire rack and let them cool another 20 min.
10
Use an apple corer to remove the centers of the muffins; fill centers of muffins with the cream cheese frosting. Pipe a rosette onto the top of each muffin with the remaining cream cheese mixture. Reserve the removed muffin cores for snacking.
Kitchen Tips
Tip 1
Recipe and Photo by
Tip 2
Note
To make it easier to pipe the cream cheese frosting into the muffin centers, remove the filled piping bag from the refrigerator about 10 min. before using as directed.
Tip 3
Mindful Eating
Manage portions by using a smaller plate. This will help you stick to the recommended serving sizes of your favorite recipes.
Nutrition
Calories
370
Calories From Fat
0
% Daily Value*
Total Fat 22g
28%
Saturated Fat 6g
30%
Trans Fat 0g
Cholesterol 45mg
15%
Sodium 330mg
14%
Total Carbohydrates 37g
13%
Dietary Fibers 1g
4%
Sugars 21g
42%
Protein 5g
10%
Vitamin A
8%
Vitamin C
6%
Calcium
2%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
16 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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