squash muffins
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.
prep time
10 Min
cook time
20 Min
method
Bake
yield
12 muffins
Ingredients
- 2 1/12 cups sifted flour
- 1/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1 cup sweet milk
- 1 cup squash
- 1 tablespoon melted butter
- 1/2 cup sugar
How To Make squash muffins
-
Step 1Butter 12 muffin pans. Heat oven to 400 degrees.
-
Step 2Sift 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.
-
Step 3Turn into pans and bake. Takes about 20 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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