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Sweet Spaghetti Squash Muffins

Spaghetti Squash Muffins
Spaghetti Squash Muffins
Kimberly A. Zeidner

Here's a recipe for the pumpkin and zucchini muffin lovers out there! A little spin the the traditional treats!

1 1/2 cups all purpose flour

1/2 tsp baking soda

1/2 tsp baking powder

1 1/2 tsp cinnamon

2 eggs

1/2 cup vegetable oil

1/2 cup granulated sugar

1/2 cup brown sugar

1 1/2 tsp vanilla extract

1 cup of spaghetti squash

In a food processor, pulsate the squash until it isn't stringy. Little, short strings are what you're looking for.

Sift the flour with the baking soda and baking powder.

Using the well method, place all of the wet ingredients (excluding the squash) in the middle of the bowl with the dry ingredients and incorporate them all together.

Stir in the squash.

Divide the batter among a 12-cup muffin tin that has been lined with paper liners and sprayed with cooking oil.

Bake in a pre-heated 350 degree oven for 15 minutes, or until a toothpick inserted into the center comes out clean.

These would also be great with some chopped walnuts or pecans!

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