|Cakes and Muffins (Food in Focus)|
|by Hazel King|
Examines cakes and muffins as food around the world, discussing how they are made and mass produced, their history, ingredients, and health aspects.
Tip: Try squash muffins for more results.
1 - 10 of 12 for yellow squash muffins
Result Page: 1
Combine squash, eggs and ... Spoon into greased muffin pans, filling 3/4 ... degrees for 20 minutes or until toothpick comes out clean. Yield: 3 1/2 dozen.
Wash squash; trim off ... until tender. Drain well and mash. Measure enough squash to equal 2 cups. Combine squash, eggs and butter; stir well and set aside.
Cut squash into 1 inch ... mixture; stir until moistened. Spoon into greased muffin pans 3/4 full. Bake at 375 degrees for 20 minutes. Makes 1 1/2 dozen.
Add together beaten eggs, oil and squash. Sift dry ... other ingredients. Mix by hand. Spoon into muffin pans and bake at 400 degrees until lightly browned.
Wash squash thoroughly, trim ends. ... Spoon into greased muffin pan, filling 3/4 full. Bake at 375 degrees for 20 minutes or until done. Makes 1 1/2 dozen.
Trim off squash ends. Cut squash ... batter into greased muffin pans filling 3/4 full. Bake at 375 degrees for 20 minutes until wooden pick comes out clean.
Mix all ingredients, pour into buttered casserole. Bake as on box or microwave, stirring every 3 minutes until done.
Beat egg; add milk and squash. Combine dry ... in oil. Grease muffin tins and heat ... Bake at 350 degrees about 20 minutes or until brown. Makes one dozen.
Wash squash, trim ends, ... remaining ingredients and add to squash mixture. Spoon in greased muffin pans. Bake for 20 minutes at 375 degrees. Makes 2 dozen.
Cook squash, drain, mash ... ingredients and bake at 375 degrees for about 20 minutes. Grease muffin tins. Really good with an old fashioned vegetable dinner.
Result Page: 1
top of page