Breakfast

squash muffins is for Breakfast, Snack.

squash muffins takes several minutes to prepare.

squash muffins takes several minutes to cook.

squash muffins makes 12 servings.

The ingredients for squash muffins are:

Steps:
1. Preheat to 350 degrees F.
2. In a small bowl, combine the flour, baking soda, spices and walnuts (if using, I don't) and whisk to blend.
3. In a mixing bowl beat the eggs, sugar and oil for two to three minutes or until very smooth. Add the zucchini and beat just until smooth. Add the dry ingredients and raisins if using and beat until completely moistened.
4. Scrape the batter into prepared muffin tins, filling each cup 3/4 full, and bake 20 to 25 minutes or until a cake tester inserted in the centre comes out clean. Cool in the pan on a rack for 5 minutes. Unmold onto the rack. Cool and wrap airtight.
(Recipe notes that they keep 3 days room temperature, 5 refrigerated, and 3 months frozen.

Here is how you make squash muffins:

Number of Servings: 12Recipe submitted by SparkPeople user WYTCHKYSS.

The nutritional information for squash muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 205.9

• Total Fat: 10.2 g
• Cholesterol: 35.4 mg
• Sodium: 315.7 mg
• Total Carbs: 26.4 g
• Dietary Fiber: 0.8 g
• Protein: 2.9 g