Remember how I mentioned a summer squash bigger than my forearm??
I wasn't kidding!! (Yes, I've been meaning to post this for awhile... what can I say, it's been busy around here!)
This sucker made more than enough for cornbread, so I tried another treat, this time going the sweet route. While they could've been cupcakes, I didn't have any cream cheese so I opted not to frost them. Does that make them muffins? Muffcakes?
Summer Squash Cupcakes
adapted from a London Foodie in New York
yield: 12-14
I liked the subtle sweetness of these cupcakes. The yellow flesh almost disappeared into the batter, and a discerning tester didn't realize there was a vegetable in there ;) I could see a maple cream cheese frosting adorning these cupcakes, or even a simple dusting of powdered sugar.
2c white whole wheat flour
2t baking powder
1t cinnamon
1/2t cardamom
1/2t salt
1 egg
1/2c greek yogurt
1/4c evaporated cane juice (or sugar)
3/4c unpacked brown sugar
1/3c canola oil (or other mild-flavored oil)
1t vanilla
2c lightly packed, grated summer squash (dry with paper towels before measuring)
Preheat the oven to 350deg.
In a medium bowl, whisk together dry ingredients (flour through salt).
In a large bowl, whisk together egg, yogurt, sugars, oil and vanilla. Add dry mixture and stir until just combined. Fold in summer squash.
Spray cupcake tin with nonstick spray (or use liners). Divide batter batter evenly among wells (probably ~2/3 full). (An ice cream scoop or ladel can make this easier!) Bake until springy to the touch and a toothpick comes clean, ~25-30minutes. It may take longer than this, but it's always better to check on things ahead of time in case your oven (or mine) isn't quite accurate. Let cool on a wire rack before frosting and serving!
Maybe muffins are just an excuse to eat cupcakes for breakfast after all ;)
18 comments:
These sound really delicious. Adam hates squash/pumpkins, etc. but I can definitely sneak it into desserts and just make a meal for 1 with the rest :)
I eat summer squash in a savory form but never as a baked good. This sounds really great!
The cupcake/muffins look great! So light & fluffy.
I saw your phantom post on the pumpkin cinnamon rolls - they look phenomenal!
wow, thats a nice size squash! Love it. And yes, muffins are an excuse to eat cupcakes for breakfast. I think thats why I make so many muffins. haha!
Um yeah that pumpkin cinnamon roll post had BETTER be forthcoming. I'm drooling.
These muffcakes are a pretty awesome consolation prize though. I would have to go with the cream cheese frosting though. Can't live without that stuff.
That is super huge squash ! I feel ashamed that I haven't made muffins for such a long time. Yours is absolutely tempting !
holy moly - that squash is MASSIVE!
I love eating muffins/cupcakes for breakfast...it is always a great excuse too when you know that vegetables are in the mix. Thank you for sharing such a a great baking recipe!
I love dessert recipes with healthy ingredients. Squash cupcakes is a great idea--but I would call them something else so that my boyfriend would actually eat them. :)
I love the idea of summer squash cupcakes! They sound scrumptious!
Muffins are totally cupcakes for breakfast :) I actually prefer them without the frosting- so these look great to me. Zucchini and pumpkin both do great in muffins- so why not summer squash? Great work!
Muffins are DEFINITELY the excuse to eat cupcakes for breakfast. But I'm not one to complain...
This seriously sounds incredible!
I love cardamom but so rarely see it in baked goods. I'll have to try these!
Hehe muffcakes. Like that :-)
My that is a long squash, sure its not the missing arm of a scarecrow?!
:)
Your sweet little cake looks lovely.
Wow, you just find the best produce! I want to see the butternut squash too! Such yummy little muffins - wish I had one right now :)
These muffins looks great. I'm looking forward to trying them!
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