Sweet Summer Squash Muffins #MuffinMonday

Sweet summer squash muffins are fabulous. Like your favorite zucchini bread, no one even suspects they contain vegetables. Even picky eaters love these!

There are many types of summer squash, in other words squash that is picked young and small so that their skins are tender enough to eat but my absolute favorite is crookneck squash. I slice it into circles and cook it with garlic (and often bacon) and can eat it all summer long. It’s one of the things I missed most living overseas. Never saw it outside the southern United States, not even once.

I’m making up for lost time this summer! 

Unfortunately for me, the rest of the family is not as enamored. They seem to think there is a limit to how often crookneck squash can be served. Which is ridiculous. I won them over to my side with these muffins though.

Sweet Summer Squash Muffins

Bake these in a normal 12-cup muffin pan or a 24-cup mini muffin pan. Even though it’s technically exactly the same amount of muffins by weight, I find the mini ones get eaten a lot faster. Who can resist a tiny muffin or three?

Ingredients

1 young crookneck squash (about 5 2/3 oz or 160g)
1/2 teaspoon salt
1 1/2 cups or 190g flour
1/2 cup or 100g white sugar
1/2 cup or 100g dark brown sugar
2 teaspoons baking powder
1 teaspoon cinnamon
2 eggs
1/3 cup or 80ml milk
1/3 cup or 80ml canola oil

1 teaspoon vanilla extract

Optional add in: 1/2 cup or 100g semi-sweet chocolate chips

Method

Preheat your oven to 350°F or 180°C and prepare your 24-cup mini muffin pan or 12-cup muffin pan by greasing it or lining it with muffin papers.

Grate your squash with the small holes of your grater onto a paper towel then and spread it around in a colander to drain.  Sprinkle with the 1/2 teaspoon of salt.

In a large mixing bowl, whisk together your flour, sugars, baking powder and cinnamon.

In another smaller bowl, whisk together your eggs, milk, oil and vanilla.

Use the back of a spoon or rubber spatula to squeeze moisture out of the grated squash. 

Pour your wet mixture into the dry ingredients then add the grated squash.

Fold until they are just combined.  There should be some dry flour still showing. Fold in the chocolate chips, if using.

Divide the batter evenly between the muffin cups.

Bake for about 18-20 minutes or until the muffins are golden and a toothpick comes out clean when inserted in the middle. Remove from the oven and allow to cool for a few minutes. Remove the muffins from the pan and cool further on a wire rack.

Enjoy!

Check out all the great muffin recipes my Muffin Monday friends are sharing today!

• Apple Streusel Muffin Tops from Karen's Kitchen Stories
• Banana Mocha Chip Muffins from Making Miracles
• Dirty Chai Latte Muffins from Palatable Pastime
• Java Plum Muffins from Passion Kneaded
• Pumpkin Cream Cheese Muffins from A Day in the Life on the Farm
• Raspberry Rhubarb Muffins from Zesty South Indian Kitchen 
• Sweet Summer Squash Muffins from Food Lust People Love

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Pin these Sweet Summer Squash Muffins!

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Chicken Chickpea Masala (Instant Pot)

This chicken chickpea masala is so easy and so quick, you’ll want to make it frequently. Serve it with rice or with naan bread to scoop up the rich, spicy, creamy sauce.

Ever since I was forced to cook on top my washing machine in the laundry room during the kitchen renovation, my Instant Pot has been my best friend. Even with a beautiful new stove and my upgraded cooking space, it still makes a regular appearance for stews, curries or quick pasta dishes. 

I’m looking forward to cooler weather and more of those on the menu!

Chicken Chickpea Masala (Instant Pot)

This recipe was inspired by a chicken chickpea spinach masala shared on Serious Eats. Don’t be discouraged by the long list of ingredients. This dish comes together quickly with boneless chicken breasts which take very little time to cook and serves four.

Ingredients 

1 medium onion
4 cloves garlic
1 tablespoon fresh ginger
1 tablespoon ground cumin
2 teaspoons sinduriya powder (achiote)
1 1/2 teaspoons ground fennel
1 1/2 teaspoons ground coriander
1 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
2 large boneless skinless chicken breasts (weight 1 lb or 450g after defatting)
2 tablespoons ghee (clarified butter)
1 (10 oz or 283g ) can tomatoes with chiles (like Ro-Tel, store brand is fine)
2 tablespoons tomato paste
2 tablespoons fresh lime juice
1/2 cup chopped fresh cilantro leaves
1 (15 oz or 425g) can chickpeas, drained and rinsed
1/2 cup or 120ml chicken stock
3/4 cup or 180ml coconut cream
Fine sea salt to taste

To serve: cooked rice or naan bread

Method
Peel and finely chop your onions, garlic and ginger and measure all the spices out into a bowl. 

Heat ghee in an Instant Pot on high sauté. Add onions, garlic, and ginger. Cook, stirring frequently, until pale brown, about 5 minutes. 

Add in the spices, diced tomatoes and tomato paste and cook for a few minutes, stirring frequently. 

Cut chicken into bite-sized pieces then add them to the Instant Pot, along with the chickpeas. 

Add half of the cilantro (reserving the other half for garnish) and the chicken stock. Stir to combine.

Set the Instant Pot to cook for 6 minutes.

When the 6 minutes are up, allow the Instant Pot to depressure naturally for 12 minutes then release the steam carefully by covering it with a towel and opening the vent slowly. Remove the lid from the Instant Pot and turn it to low sauté.

Add in the coconut cream and then the lime juice. Stir well and simmer, stirring frequently, until sauce thickens. 

Season to taste with salt, if needed. Garnish with remaining cilantro leaves.

Serve hot with rice or naan bread.

Enjoy!

Today is Multicooker Monday! Make sure to check out all the other recipes my friends have made in their small appliances to share today. Many thanks to our host and organizer, Sue of Palatable Pastime. 

• Air Fryer Roasted Red Pumpkin Bharta - Khaddu Ka Bharta from Sneha’s Recipe
• Chicken Chickpea Masala - Instant Pot from Food Lust People Love
• Instant Pot Pork Loin Roast with Orange Apple Chutney from A Day in the Life on the Farm
• Instant Pot Ragu from Making Miracles
• Slow Cooker Beef Oxtails from Palatable Pastime
• Thai Red Curry Baby Back Ribs (Instant Pot) from Karen's Kitchen Stories
• Toaster Oven Baked Eggs from Veggies First Then Dessert
• Toaster Oven Corn Bread from Sid's Sea Palm Cooking

Multicooker Monday is a blogger group created by Sue of Palatable Pastime for all of us who need encouragement to make better use of our small appliances like slow cookers, Instant Pots, Air Fryers, rice cookers and sous vide machines. We get together every third Monday of the month to share our recipes. If you are a food blogger who would like to post with us, please request to join our Facebook group.

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Smoked Salmon Stuffed Deviled Eggs #FishFridayFoodies

Salty and full of flavor, smoked wild salmon is an excellent addition to stuffed deviled eggs, especially with cream cheese and chives. Serve them at your next party or keep the whole plate for your family!

Though we may think of deviled eggs as a retro Fifties appetizer, according to History.com, deviled eggs were first served in Roman times as a first course called gustation, Latin for tasting. 

By the 13th century, stuffed eggs appeared in cookbooks in Andalusia, part of modern Spain and by the 15th century they had made their way across most of Europe. Somehow it took another four hundred years, till the mid-1800s for stuffed eggs to turn up in the United States. 

I consider it a personal challenge to make up for those many years of stuffed deviled egg famine by making them as often as my family will eat them – and sometime when they won’t. 

I love deviled eggs of all kinds but these might be my favorite, stuffed with smoked salmon, cream cheese and chives. 

Smoked Salmon Stuffed Deviled Eggs

If you don’t have smoked wild salmon substitute the normal stuff. I’m sure it will taste just as good, after all, repeat after me: Any deviled egg is a good deviled egg. The color just won’t be as bright. This recipe makes more stuffing than you can put in the egg whites so feel free to spread the rest on toast or crackers. (Or eat it with a spoon.)

Ingredients

8 hard boiled eggs

4 oz or 113g wild caught smoked salmon

4 oz or 113g cream cheese, at room temperature

1/4 cup or 61g plain Greek style yogurt

1 tablespoon fresh lemon juice

5-6 green onion tops (green parts only)

Freshly ground black pepper

Optional for decoration: 

2 slices lemon, cut in 8

sprinkle of paprika or cayenne 

Method

Set aside 16 small pieces of the smoked salmon to use as garnish then use a sharp knife to mince the rest of it. Cut the green onions into small pieces. Set some aside to be used as garnish.

Place the minced salmon in a mixing bowl with the cream cheese, yogurt, lemon juice and the rest of the green onion tops. Give the whole thing a few generous grinds of black pepper.

Cut the eggs in half lengthwise then carefully transfer the yolks to the mixing bowl and place the whites on a serving plate. 

Mash the yolks with a fork and then thoroughly mix them with the other ingredients until well combined. 

Use a piping bag (or a plastic baggie with a corner cut off) to fill the egg whites with the mixture. 

Top each deviled egg with the reserved salmon, green onion tops and lemon slices. 

Sprinkle the tops with paprika or cayenne for decoration (and flavor!) if desired. 

Chill until ready to serve. 

Enjoy!

Check out all the other great smoked fish recipes my Fish Friday Foodie friends are sharing today!

• Gougères Stuffed with Smoked Salmon Mousse from Culinary Adventures with Camilla
• Smoked Fish Dip from Veggies First Then Dessert
• Smoked Salmon Club Sandwich from Making Miracles
• Smoked Salmon Stuffed Deviled Eggs from Food Lust People Love
• Smoked Salmon Quiche from Karen's Kitchen Stories
• Smoked Whitefish Dip from A Day in the Life on the Farm
• Smoked Whole Pomfret Fish Fry from Sneha's Recipe
• Yubuchobap - Smoked Salmon Sushi Pockets from Palatable Pastime

Are you a food blogger who would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

Pin these Smoked Salmon Stuffed Deviled Eggs!

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