This is my own personal recipe for zucchini squash muffins. There’s oodles of squash muffin recipes, but I needed to make one that wasn’t terribly sweet or very spicy.
I’m using 8 ball squash in this recipe (and will also use round french zucchini squash when it matures)
I use the round squash because I didn’t plant any regular zucchini varieties. Regular zucchinis would work just as well in it.
Round-Ball Zucchini Muffins
1 1/2 cups shredded round or regular zucchini squash
3/4 cup sugar
1/4 teaspoon allspice
1/4 cup olive oil
2/3 cup milk
1 tsp vanilla
1 1/4 cups self rising flour
Preheat oven to 400°
Peel & scoop out the seeds of squash.
It’s easier for me to slice the squash and then peel each slice and de-seed it.
I use my old salad shooter to shred the squash.
Beat egg with mixer on low speed for 10 or 20 seconds and set aside
Put allspice, sugar and olive oil in a large mixing bowl.
With mixer on low speed, mix them together until the sugar is moistened and it resembles grainy damp corn meal.
Add the pre-beaten egg to the grainy mixture and mix until well blended
Add the vanilla to the milk and then add it to the above mixture
Add self rising flour a little at a time to the mixture.
Beat on low/medium setting until well blended
Line a 12 section cupcake pan with cupcake liners
Fill each cup about 3/4 way full
Place cupcake pan on the middle rack in a preheated 400° oven.
Bake for 35 to 45 minutes until done
These muffins won’t rise much.
You can test for doneness by taking the pan out of the oven and inserting a toothpick in the middle of a muffin and then pull it out: if it comes out clean the muffins are done. I always test at least a half dozen of them to be sure.
Let muffins cool and serve.
My husband says these are delicious. I agree I think they’re pretty tasty.