Friday I was at Maple Acres Farm stocking up in the normal fashion on my veggies for much of the week. While standing at the checkout, one of the employees walked over with a bunch of sunflowers and yellow squash and gave me some freebies of each. This happens many times during the summer as they have items that probably won’t sell because they have a bruise, are probably only good for another day, etc. Either way, I’m grateful and it makes my day when I get a little extra bag of goodies. It was how I was able to try and determine last summer that I don’t like okra!!
So, with several small yellow squash before me, my challenge was how to use it as it wouldn’t last any longer than Sunday if I didn’t cook it then. Assessing possibilities, I decided to shred it with the grater and if worse came to worse, I could freeze it if I didn’t use it all up. This proved quite inspiring as I used a few good handfuls in making my pizza. But shredded squash somehow always seems to double in quantity when you begin to use it… so there was still a fair amount left after the pizza.
There was also the conundrum of having just under a cup of crushed pineapple left over in the fridge from a can I’d opened earlier. And it hit me like a thunderbolt! When all else fails, make a muffin.
Pineapple Squash Muffins
3/4 cup grated yellow squash (zucchini would also work, it just wouldn’t be as fun)
3/4 cup unsweetened crushed pineapple (with juice)
1 cup brown sugar
1/3 cup Earth Balance coconut spread
2 tablespoons sunflower seed butter
1/2 cup unsweetened plain almond milk
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon allspice
2 1/4 cups whole wheat flour
- Preheat oven to 390F.
- Line and spray with nonstick cooking spray your muffin papers (I made 6 jumbo, but this will make 12 standard).
- Blend squash, pineapple, sugar, coconut spread, sunflower seed butter and milk in a mix until well incorporated.
- Add baking soda and powder, cinnamon, cloves and allspice. Scrap down the sides of the bowl as needed.
- Fold in whole wheat flour 1/4 cup at a time until just incorporated.
- Spoon mixture into muffin papers.
- Bake for 25-30 minutes if using large muffins pan, about 20 for smaller, puny human sized muffins.
- Muffins will be done when they are a deep, lovely golden brown and a toothpick comes out clean, or you burn yourself touching the tops of them to see if they spring back (hence, I recommend the toothpick test).
- Remove from pan using tongs and allow to cool on wire baking rack before nomming on these.