Shanas Spaghetti Squash Muffins Recipes

SHANA'S SPAGHETTI SQUASH MUFFINS

Too much spaghetti squash? Try this new recipe, which resembles other squash breads.

Provided by starfroggie

Categories Bread Quick Bread Recipes Muffin Recipes

Time 2h25m

Yield 12

Number Of Ingredients 13

Shana's Spaghetti Squash Muffins image

Steps:

Preheat oven to 350 degrees F (175 degrees C). Place spaghetti squash cut-side down in a shallow baking pan. Add about 1 inch water.
Bake in the preheated oven until flesh is soft, about 1 hour 25 minutes. Scoop out flesh with a spoon and measure out 2 cups; refrigerate until cool, 15 to 20 minutes.
Increase oven temperature to 400 degrees F (200 degrees C). Lightly grease two 12-cup muffin tins.
Whisk flour, sugar, baking powder, cinnamon, nutmeg, ginger, allspice, and salt together in a large bowl.
Mix milk, eggs, butter, and vanilla extract together in a separate bowl. Stir in spaghetti squash. Fold the squash mixture into the flour mixture just until moistened.
Spoon batter into the prepared muffin tins, filling each cup halfway.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Remove from muffin tins and cool on wire racks.

Nutrition Facts : Calories 233.1 calories, Carbohydrate 44.1 g, Cholesterol 38.5 mg, Fat 3.9 g, Fiber 1 g, Protein 5.5 g, SaturatedFat 2 g, Sodium 301 mg, Sugar 18.4 g

Ingredients

½ spaghetti squash, seeded
3 cups all-purpose flour
1 cup white sugar
4 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
¾ teaspoon ground allspice
½ teaspoon salt
1 ½ cups milk
2 eggs, beaten
2 tablespoons butter, melted
2 teaspoons vanilla extract

SQUASH MUFFINS

This is a great recipe for a delicious fall muffin. The nutmeg and cinnamon are so delicious and add a lot of flavor!-Salem Cross Inn, , West Brookfield, Massachusetts

Provided by Taste of Home

Time 45m

Yield 1-1/2 dozen.

Number Of Ingredients 9

Squash Muffins image

Steps:

In a large bowl, combine the flour, sugar, cinnamon, baking powder, nutmeg and baking soda. In another bowl, combine the eggs, squash and oil. Stir into dry ingredients just until moistened., Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 272 calories, Fat 13g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 74mg sodium, Carbohydrate 35g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.

Ingredients

3 cups all-purpose flour
1-1/2 cups sugar
1-1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground nutmeg
1/2 teaspoon baking soda
4 eggs, lightly beaten
1-1/2 cups mashed cooked butternut squash
1 cup canola oil

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