Wednesday, April 19, 2017

Rampicante Squash Muffins Recipe

Remember last year when I grew so many rampicante squash in my garden?  I froze some of it (it's quite similar to zucchini, and you could use zucchini in this recipe if you didn't have rampicante) and decided to make some muffins recently.  I'm happy to say that these are kid approved!

You will need:
3 eggs
1/2 cup canola oil
1/2 cup sugar
1/2 cup brown sugar
3 tsp. maple flavoring (or use vanilla extract if you don't have this)
2 cups shredded rampicante squash
2 1/2 cups flour
1/2 cup wheat germ
2 tsp. baking soda
2 tsp. salt
1 tsp. Cinnamon
1/2 tsp. baking powder
1 cup extra ingredient (nuts, chopped apricots, raisins or butterscotch chips)

Preheat oven to 350*.  Spray muffin tin with cooking spray (or lightly grease). Mix eggs, oil, and sugars.  Stir in squash.  Stir in dry ingredients until just mixed.  Fold in your extra ingredient (I used butterscotch chips).

Bake for 30 minutes or until knife inserted in center comes out clean.  These are fairly healthy, and make a great breakfast-on-the-go muffin (they aren't as crumbly as some muffins).  My boys love when I send them as a school snack.

Yield = 15 medium muffins


Tom said...


Karen said...

I envy your garden preserving skills - you are far better at it than I! You've got me inspired to do some canning/preserving again this year.

Thanks for the recipe!

21 Wits said...

What a cool presentation! Yummy too.

Betsy Banks Adams said...

YUM.... I looked at your picture and my mouth watered... Looks delicious... Thanks for the recipe.


Sally said...

Kid approved? That's a winner for sure. :)

Lisa, I think you could turn rocks into something lovely to eat. You're amazing in all areas.


Crystal Collier said...

So why Canola oil vs, say, Olive oil?

Fernando Santos (Chana) said...

Olá Lis, bela receita...Espectacular !

Ginny Hartzler said...

They look really yummy! It's also a great way to use up all that zucchini that the neighbors keep getting.

An Apel a Day said...

This would be great to try! I have some zucchini in my deep freezer downstairs. Nom Nom!

Indah Nuria Savitri said...

yaaay...muffins! My kids love them as well, especially my daughter..thanks for sharing the recipe, Lisa

Marie said...

yummy! hope you enjoyed your Easter!

Terra Heck said...

I have to say, this is the first time I've heard of rampicante squash. Those muffins look delicious.

Harry Flashman said...

My mom used to make pumpkin muffins. I haven't had muffins in probably 20 years.
Those look scrumptious. I clipped the recipe and printed it, and I'll ask M to make some. We have one of those pans we got from my mom.

Endah Murniyati said...

Thank you for sharing your recipe!

DMS said...

These sound tasty. I have not had muffins with squash in them, but I have had muffins with zucchini and they were delicious. I will have to try this recipe when I reap the benefits of my garden. Glad you were able to use some of your frozen goods! :)

troutbirder said...

Oh my those do look good....:)

Maggid said...

You are always up to something wonderful -
today i stop by and learn the word "rampicante."

Golly, you are a treasure.

Linda said...

They look good!

Tina Fariss Barbour said...

I am just now seeing that you posted last week! I don't think I've ever had that kind of squash, but these muffins sound delicious. Anything with brown sugar, maple flavoring, and butterscotch chips must be good. :-)

Annette said...

What a great idea. Muffins are another wonderful way of getting picky eaters (like my son) to eat more vegetables without them knowing... I love maple and cinnamon. I want to try one! :)

Jenn Jilks said...

Whoh! Yum!