I love all the vegetables that are so readily available during the summer! In fact, there are so many, I usually try to think of new ways to use them.
When I was growing up, my mom made these little fritters that were just like hushpuppies, except they had yellow squash in them. She called them Squashpuppies. They were made with a basic cornmeal batter with squash stirred in. Then she dropped them by spoonfuls into hot oil to fry. So good!
I wanted to mimic Mama’s squashpuppies, but we aren’t eating a lot of fried foods these days, so I decided to make them as muffins! These were awesome! Believe it or not, those 12 muffins have TWO CUPS of shredded yellow squash in them! You ‘d never know it by the taste, but the moisture in the squash does make these muffins unbelievably moist!
Squash Puppy Muffins
- 2 boxes of Jiffy cornbread muffin mix
- 2 eggs
- 1/3 cup of milk
- 1/3 cup of sour cream
- 2 cups of shredded yellow squash
Preheat your oven to 400 degrees.
Spray a 12-cup muffin tin generously with baking spray.
In a large bowl, mix together cornbread mix, eggs, milk, and sour cream. Add the squash and stir to combine. Use an ice cream scoop to make sure you get an even amount of batter into each cup.
Bake for 30 minutes – or until muffins are golden brown and a toothpick inserted into one of them comes out clean.
Well Duh #1: Jiffy is a sweet cornbread mix. If you’d rather use a cornbread that isn’t sweet, there are mixes available – or you can just use your favorite cornbread recipe.
Well Duh #2: I used skim milk and light sour cream.
Well Duh #3: This would work great with zucchini, too! And the little green specks would show up and be so pretty!
I spread a little butter on each one. They were so good! My kids actually love vegetables, so I don’t have to be sneaky about hiding veggies. If your tribe is a little more picky, this a great way to get more veggies into them. Honestly, if Elizabeth hadn’t used a box grater to shred the squash, she would never have known the squash was in there!
I have also put a cup of squash or zucchini in my brownies and up to 2 cups in my meatloaf. Both of these vegetables take on other flavors well, so they can hide almost anywhere!
These muffins were a hit! I can’t wait to make them again!
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