Best Summer Squash Muffins Recipes

BRAISED CHICKEN BREASTS ON TOASTED ENGLISH MUFFINS WITH VEGETABLE MIREPOIX, TOASTED PINE NUTS AND A ZUCCHINI, SUMMER SQUASH AND ONION MEDLEY

Steps:

• Wash and pat dry chicken breasts, season with salt and pepper and sear in a frying pan with 1 tablespoon of olive oil. Remove from pan and set aside. Drain the oil from pan.
• Using the same frying pan add 1 tablespoon olive oil and saute celery, diced onion and carrot. Cook through allowing the flavors to meld. Return the seared chicken breasts to the pan and add the chicken stock and the white wine. Bring the liquid to a simmer and cover. Simmer until the chicken breasts are cooked through, about 20 minutes. Remove the lid and reduce the liquid until it is not so brothy. Season with salt and pepper.
• While the chicken is cooking, toast the English muffins and set aside. Toast the pine nuts in 1 tablespoon of olive oil and season with salt.
• Saute the remaining sliced onion, squash and zucchini, allowing for some browning. Stir gently while seasoning with salt, pepper and oregano. Continue cooking until squash is slightly browned and the onion is translucent.
• Remove the chicken breasts from the pan and place on the individual dinner plates. Take the toasted English muffins and soak up some of the pan juices. Using the chicken breast as a "lean to", place it so it faces the front of the plate. Add the sauteed zucchini mixture to the plate and cover the breast and the muffin with the vegetable mirepoix. Garnish with toasted pine nuts.

SUMMER SQUASH MUFFINS

Steps:

• MAKE THE CREAM CHEESE FROSTING
• 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.
• MAKE THE MUFFINS
• Preheat the oven to 350°F.
• Sift flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt together and reserve.
• 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.)
• Scoop the batter into 16 greased muffin pan cups, completely filling each cup.
• 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.)
• Cool the muffins for 5 min., then remove the muffins from the pan to a wire rack and let them cool another 20 min.
• 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.

YELLOW SUMMER SQUASH MUFFINS

Steps:

• Preheat Oven to 350 F.
• Lightly spray Muffin Pan with Cooking Spray.
• Combine the Flour, Baking Powder, Salt and Sugar in LARGE bowl.
• Make a hole in the center of the dry ingredients.
• In a separate bowl Mix the beaten egg, milk, oil and shredded Yellow Summer Squash.
• Pour the Squash mixture into the hole in the dry ingredients.
• Stir until just moistened.
• Spoon the batter into the lightly sprayed Muffin Pan filling the cups about two-thirds full.
• Bake for 20 - 25 minutes.
• Check if they are done by inserting a knife and seeing that it comes out clean.
• Cool the pan for ten minutes.
• Remove the Muffins.
• Enjoy !

OATMEAL SUMMER SQUASH (ZUCCHINI) MUFFINS

Steps:

• Preheat oven tp 400 degrees F.
• Combine flours, oats, baking powder, salt, cinnamon in a medium-large bowl.
• In a medium bowl, combine egg, milk, oil and honey. Mix well. Add wet ingredients to dry ingredients and stir until just moistened. Gently fold in zucchini.
• Fill lined or well greased muffin tins 2/3 full. bake for 15-20 minutes, until a toothpick inserted in the center comes out clean.
• Cool on wire rack.

SUMMER SQUASH MUFFINS

Steps:

• Preheat oven to 325°F Put muffin cups into 24 tins.
• Mix all ingredients, in order. Make sure wet ingredients are blended before adding dry, then mix thoroughly before folding in squash.
• Fill cups about half-way. Bake for about 25 min until toothpick comes out clean.

SUMMER SQUASH MUFFINS

Steps:

• spray or line with paper 2 (12 cup muffin pans).
• preheat 350 F.
• mix squash, zucchini, sugar, pear, oil. egg, vanilla.
• then add remaining ingreadients.
• divide among pans.
• bake about 30 minutes. or until springy. finger/knife no longer leaves a dent.