Spaghetti Squash Muffins

Spaghetti Squash Muffins

StreuselWhat?  These sound weird, right?

Think Zucchini Bread but with Spaghetti Squash!  At least that’s what I thought when I had more spaghetti squash than I knew what to do with this year.

This is my first year growing this strange but tasty veggie.  I went into this knowing that squash take over. I have a huge rock border in my yard and thought why not try planting a spaghetti squash and pumpkin in there.  As we rapidly approach September the rocks are almost entirely covered by the two plants.

Take over!

I tried making this recipe two ways.  One as a loaf of bread and one as muffins and as always I liked the muffins better, mostly because they don’t take as long to bake and don’t overly heat up my kitchen in these still warm summer months.

These muffins are light and slightly sweet.  You would never guess there was squash in them!

 

Spaghetti Squash Muffins

makes 12 muffins

 

1/4 c. unsalted butter, room temperature

1 c. powdered sugar (or 1/2 c. + 2 T. granulated sugar)

1 duck egg (or 1 chicken egg + 1 chicken yolk)

1 t. pure lavender extract (vanilla – if you’re Strudel – she doesn’t care for lavender)

1 c. packed spaghetti squash (see prep below)

1 1/2 c. all-purpose flour

1/2 t. salt

1/2 t. baking powder

1/2 t. baking soda

turbinado sugar (for dusting the muffin tops)

Spaghetti Squash Prep – slice squash in half and scoop out the seeds.  My squash was so big that I only needed one half of it to get my 1 c. of squash.  With a large metal spoon, scoop out the flesh and place in a food processor.  Process just until chopped.  Pack into a 1 cup measuring cup and set aside.

Squash Prep

Sift the flour, salt, baking powder and baking soda together and set aside.  Combine the butter and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment.  Beat together and then beat in the egg.  Add in the lavender, beat and then scrape down the sides of the bowl.  Beat in the flour mixture just until combined.

Morning goodness!

Distribute the batter evenly among 12 paper lined muffin cups.  Sprinkle the tops with a little turbinado sugar.  Bake at 350 degrees Fahrenheit for 15 to 18 minutes.  Cool slightly, best served warm.

Stay posted for pumpkin recipes!  Goodbye Summer!

 

 

 

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