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Raised Squash Muffins

  • 1 ½ cups squash
  • 1/3 cup brown sugar
  • 1 tsp. salt
  • 4 Tbsp. melted fat
  • 1 cup milk, scalded
  • 1 yeast cake
  • ¼ cup lukewarm water
  • Bread flour

Heat oven to 400º.

Press the squash through a sieve.

Add the sugar, salt and fat to the milk.

When the mixture is lukewarm, stir in the yeast cake that has been softened in the lukewarm water.

Add the squash and enough bread flour to make a soft dough.

Let the dough rise; toss onto a lightly floured board and knead.

Fill well-buttered deep muffin tins about half full.

Allow to rise.

Bake for 20 minutes.

Small Farmer's Journal
PO Box 1627
Sisters, Oregon 97759
Mon - Thu, 8am - 4pm PDT