Few things delight me like vegetables where you least suspect them. Sneaky little squash, working its way into treat-like muffins? I love it!
I started with this recipe, submitted by a reader on Food.com. I had some leftover squash that I wanted to use, and I thought its velvety texture would be good in a muffin. I was right about the texture, and its sweetness worked very well with chocolate. You'd never know there were vegetables in this muffin! Why didn't I think of this for my series using Thanksgiving leftovers?!
1/4 C oil
1/4 C cocoa
1 C cooked & pureed squash (I used acorn, but butternut would be great too)
1 egg
1/2 C sugar
1 1/3 C flour
3/4 tsp baking soda
1/4 tsp salt
1/8 tsp cinnamon
Mix oil and cocoa until smooth. Add pureed squash, egg, and sugar. Stir well to combine. Whisk flour, baking soda, salt, and cinnamon. Fold wet ingredients into flour mixture until just combined. Do not over mix. Divide into lined or greased muffin tins. Sprinkle with coarse sugar, if desired. Bake at 400` for 25 minutes.
You could definitely put icing on these and call them a cupcake.
They are that chocolaty and delicious!
These look perfect, I love the sugar in the raw sprinkled on top!
ReplyThanks, Mallory! I think it makes muffins seem a little bit more special with the sugar on top, and my kids love it! So glad to have you visiting Hungry Janey :)
Do you think these would still be good with yellow summer squash? I have a bunch left over I want to use!
ReplyHi Allison,
Since yellow summer squash is more like zucchini, you would be better off using it in one of these muffin recipes instead.
https://www.hungryjaney.com/2013/10/zucchini-chocolate-chip-muffins.html
https://www.hungryjaney.com/2010/08/zucchini-blueberry-muffins.html