Squash Muffins

Carol Junkins


This recipe was submitted to the 1946 cookbook " Foods that made New England Famous" by Mrs. Herman E. Gould, E. Providence, R.I. and she wrote:
"The rule for squash muffins was given to me by an old lady who was born in the Oxford Hills of Maine. Her old homestead was on top of a mountain. This house would be buried and she can recall her father driving the ox up onto the roof of the house to clear off some of the snow. It was during winters like these that the squash muffins were eaten with jam for dessert. The squash was grown on their farm as was all their food except flour and sugar.


☆☆☆☆☆ 0 votes

12 muffins
10 Min
20 Min


  • 2 1/12 c
    sifted flour
  • 1/4 tsp
  • 1 1/2 tsp
    baking powder
  • 1 tsp
    cream of tartar
  • 1/2 tsp
    baking soda
  • 1 c
    sweet milk
  • 1 c
  • 1 Tbsp
    melted butter
  • 1/2 c

How to Make Squash Muffins


  1. Butter 12 muffin pans.
    Heat oven to 400 degrees.
  2. Sift flour, salt, cream of tartar and baking powder.
    Add soda to milk.
    Mix squash, butter and sugar. Add milk. Mix well.
    Add flour all at once and stir just until dampened.
  3. Turn into pans and bake. Takes about 20 minutes.

Printable Recipe Card

About Squash Muffins

Course/Dish: Muffins
Main Ingredient: Flour
Regional Style: American

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