Sunny yellow summer squash is so abundant here in the summer. If you know anyone who grows it, you’ve probably found a bag of excess stealthily left on your doorstep in the deep of night – when it grows, it really grows. The farmers market is also awash in all varieties of summer squash, and sometimes I find it so cheerful I just can’t say no. But I frequently have one or two hanging around after I make salads or casseroles or pickles. That’s why I developed this recipe, but frankly it is worthy of its own specially purchased squash.
These tender muffins are deliciously light and so unusual. They have a hint of sweetness, but are by no means a sweet. They are marvelous for breakfast, but I love them in the bread basket when you are grilling a lovely summer supper. The sunny yellow color is delightful. They are moist on their own, but delicious with butter, or for a twist a little soft goat cheese. Thyme is my favorite complement to yellow squash, but marjoram or rosemary, even oregano would work just as well.
Summer Squash Muffins
12 ounces yellow squash, sliced
10 ounces unsalted butter, melted and cooled
1 large egg
1 Tablespoon fresh thyme leaves, stripped from the stalk
2 cups all-purpose flour
¼ cup granulated sugar
2 ½ teaspoons baking powder
2 teaspoons kosher salt
- Put the squash in a saucepan and cover with water by about an inch. Bring to a boil, the lower the heat and cook the squash for about 15 minutes, until it is very tender. Pour the squash into a colander and leave to drain and cool complete.
- Preheat the oven to 350. Spray a 12-cup muffin pan with baking spray.
- Put the squash, the melted butter, the egg and the thyme leaves into a blender and blend until smooth.
- Put the flour, sugar, baking powder and salt in the bowl and whisk together with a fork. Make a well in the center of the dry ingredients and pour in the liquid from the blender. Use the fork to bring the flour into the liquid, stirring in a circle to bring the ingredients together just until there are no visible streaks of flour in the bowl. Divide the batter between the muffin cups (I like to use a large cookie scoop). Bake the muffins for 20 – 25 minutes, until a tester inserted in the center comes out clean. Cool for five minutes in the pan. I particularly like these warm, but you can turn out onto a wire rack to cool completely and they are delicious at room temperature, or lightly reheated in a low oven.