Our garden is going crazy. I haven't taken many photos of it, since the weeds are healthier than the plants, so it looks like a jungle. I guess we just have had the perfect combination of fertile soil, compost, manure, sun, and water. The yellow squash plants in particular have turned into gigantic monster mutant squash plants. I've never seen summer squash plants so big & healthy. The zucchini plants, however, mysteriously died. I'm not worried though since the other plants are doing so well & we have way way way more produce than we can really eat.
In an effort to use & disguise some of that squash, yesterday I made muffins. I used a recipe from Sally's Baking Addiction.
They turned out to be the best muffins ever. Since I made so many substitutions, I decided to share the recipe with you.
The muffins are so good, I didn't take any pictures of them whole. I ate half first. Oops!
Summer Squash Breakfast Muffins
Ingredients:
Topping:
2/3 cups old-fashioned or quick oats
1/2 cup packed light or dark brown sugar
2 Tbsp all-purpose flour
1/2 tsp ground cinnamon
1/4 cup butter, cold
1 Tbsp chopped pecans
1 Tbsp chopped walnuts
1 Tbsp unsweetened shredded coconut
Muffins:
1 large egg, beaten
1/2 cup packed light or dark brown sugar
1/2 cup granulated sugar
1/4 cup vegetable oil
1/4 cup coconut oil, melted & cooled
1 cup shredded yellow squash
2 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsps ground cinnamon
1/4 tsp ground nutmeg
1/4 cup chopped pecans
1/4 cup chopped walnuts
1/4 cup unsweetened shredded coconut
Directions:
Preheat oven to 425F degrees and spray a 12-count pan with nonstick spray. Set aside.
Make the streusel topping first by combining the oats, brown sugar, cinnamon, and flour together in a medium bowl. Mix in the cold butter with a pastry cutter or your hands. Mix until the streusel resembles coarse crumbs. Stir in the nuts & coconut with a spoon. Set aside.
In a medium bowl, whisk together the beaten egg, brown sugar, granulated sugar, oils, squash, and vanilla until evenly combined. In a large bowl, sift the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together. Stir in the nuts and coconut. Pour the wet ingredients into the dry ingredients and mix with a spoon until just combined.
Fill 12 muffin cups with the batter. Press the streusel onto the tops of each muffin. Bake for 5 minutes at 425F degrees and, keeping the muffins in the oven, lower the oven temperature to 350F degrees and continue to bake for an additional 13-14 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool in the pan for 5 minutes before serving.
