Reason #1: it was 109 degrees outside = YUCK!
Reason #2: our driveway project started this week and we have to park about 1/4 mile down the street...or UP the street rather, since it’s uphill (no fun with with 2 kids in the 109 degree weather) = YUCK YUCK!
Reason #3: we have a week to get some of these ‘projects’ finished because we have some fabulous friends coming into town next weekend = SUPER FUN!!!!
So, the other day, I mentioned going to visit our local farmer for some tomatoes...well, we did...and I got some fresh yellow squash, too. During our ‘day in’, we made these fabulous Yellow Squash Muffins. It’s a recipe my mom handed down to me (upon request). She made them frequently during our summers growing up...and they are super yummy! (NOTE: they can be frozen to enjoy later too!)
Next summer, we’ll plant our own garden and grow our own yellow squash...so if you’re fortunate enough to have a garden this year...or have a favorite local farmer...go grab some squash and ENJOY!
Yellow Squash Muffins
Get this:
2 pounds (about 8 medium) yellow squash
2 eggs
1 c margarine or butter, melted
1 c sugar
3 c flour
1 tbsp plus 2 tsp baking powder
1 tsp salt
Do this:
- Wash squash thoroughly; trim off ends. Cut into 1-inch slices. Cook in a small amount of boiling water 15-20 minutes or until tender.
- Drain well, and mash.
- Measure enough of the squash to equal 2 cups. Combine squash, eggs and butter; stir well and set aside.
- Combine remaining ingredients in a large bowl; make a well in center of mixture.
- Add squash mixture to dry ingredients. Stirring just until moistened. Spoon into greased muffin pans (or lined muffin pan), filling 3/4 full. Bake at 350 degrees, for 20 minutes or until wooden pick inserted in center comes out clean.
- Yields 2 dozen. Recipe can be cut in half.
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| (waiting, waiting, waiting...) |
Hope you have a fabulous (and COOL) weekend!
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