This year was the very first year we joined a crop share, and we have loved all of the fresh produce, but find we are up to our eyeballs in summer squash. I have been making summer squash pretty much every other day for the last couple of weeks and was running out of fun ways to incorporate them into our meals.
I’ve made fried summer squash with a greek yogurt dipping sauce, summer squash hash with apples and sausage for breakfasts, we’ve grilled the squash, made them into pizza, and even just sliced some and had them raw with lunch. But this constant influx of squash was starting to get to us. So I found a way to use some of them up without my family even realizing they were having squash…again. Please don’t let our almost 2-year-old in on the secret, because she thought squash was “yucky”, until now.
I took one of our large summer squash and used it as the base for Cheesy Summer Squash Muffins! These muffins are savory and delicious! They go great with Slow Cooker Taco Chili and Eastern North Carolina Style Pork Shoulder!
Making these muffins was really easy, I didn’t even need to get my mixer out for this one! I started with the normal first steps, preheating the oven, and greasing the cupcake pan. I decided to spray my cupcake pan with olive oil and skip the cupcake liners for this recipe and it worked out really well. I only had two muffins stick when I tried to pull them out, and all it took was a running the knife along the edges to get them out clean. I think it was actually the first time I’ve ever made muffins and didn’t destroy one when I was removing them from the pan!
Then I used two mixing bowls to mix the dry and wet ingredients separately before mixing them together. I started with the wet ingredients. I first peeled and shredded my summer squash. I used my over the bowl grater, which I love! Then added my shredded cheese, I used a mix of colby jack and 3 cheddar cheese blend that I picked up at the grocery store. I could have shredded the cheese myself, but with an almost 2-year-old pulling on my legs to play I just didn’t have the time this time around. I added the melted butter, which I melted in a mug, the milk, and one pre-beaten egg. I actually used the same mug I melted the butter in to beat the egg to save myself some dishes.
Then in a separate bowl I mixed the flour, baking powder, baking soda, and salt and pepper. I just tossed them together with my hands.
It is important to slowly add the dry mixture to the wet ingredients a little at a time, stirring well between each addition. It will help to make sure everything is mixed together really well.
Then I used a greased spoon to fill up the cupcake pan with the thick batter. This recipe makes an even twelve muffins, so I just divided up the batter the best I could. The last step before putting the in the oven to bake is to top each muffin batter with a pinch of cheese and a sprinkle of cracked pepper.
Then bake at 350 degrees for 30 minutes or until cooked throughout. I allowed mine to cool on a bakers rack but I don’t think it is completely necessary.
These muffins are good warm or at room temperature and store surprisingly well in an airtight container on the counter if you don’t finish them all at once.
Hi, I’m Tara. I am a military spouse and mommy of one. I love that recipes can be used as learning tools for children. A good recipe with lots of ingredients at deferent measurements is the perfect yummy addition to any math or science lesson! In my free time I enjoy spending time with my amazing husband, two crazy puppies, and adorable little girl. I share our military life adventures, kitchen creations, and kid friendly crafts over at An Aiming High Wife, come visit anytime! You can also follow me on Facebook and Pinterest!