“You’re my test group to tell me if you like these muffins,” I explained to the group at our dining room table. The gathering included four adult guests, three of our children and their spouses, my Ed and me. The children were at the children’s table.
The muffins went around, and one person asked what kind.
“That’s the mystery,” I answered. “You must guess.”
The muffins were pronounced delicious, but no one could guess the unusual ingredient until daughter Lee said, “Squash.”
“How in the world did you guess squash?” her sister Gaye asked with surprise. At that point Lee, like an attorney with surprise, incontrovertible evidence, held up a small piece of squash. It had evaded the potato masher that mutilated its fellow squashes and ended up in her muffin.
Everyone agreed the muffins were good. We all, therefore, recommend them to you and thank Bobbie Tucker for sharing the recipe. Squash are prolific producers, so another good recipe for these summer favorites is always appreciated.
This was not the first good recipe Bobbie has shared with us – many months ago, she gave us the recipe for Okra Casserole, another goodie.
Bobbie Tucker
She and her husband, Ronnie Tucker, are members of Camp Creek Baptist Church of Blue Ridge – which has a new pastor, John Sullivan, and his wife Cecilia, who came to the church in December 2008. His last pastorate was at East Side Community Church, Greenville, but there was a little period of time following that before he came to Camp Creek. Recently, Bobbie made these muffins and carried them to her new pastor. His wife’s mother was visiting at the time and they all liked the muffins.
Bobbie works with the bereavement committee of the church, but not so much with other things (although she is regular in attendance) because of her sister’s ill health. She and two other sisters take turns caring for the sister who is sick. Bobbie enjoys doing tatting and crocheting.
The Tuckers have three children – Juanita and Keith Smith, Michael and Ellen Center, and Allan and Revonda Tucker – seven grandchildren, and two great-grandchildren.
In discussing growing the squash for this and other uses, Bobbie gives this bit of gardening wisdom: If you plant vegetables on May 1 in early morning after daylight but before the sun comes up, you’ll have a good harvest. A lot of gardeners believe in the “signs” for planting. I don’t know about that, but I do know that this recipe make a good batch of muffins. Try them for your next … Sunday Dinner.
Squash Muffins
2 pounds small to medium yellow summer squash
2 eggs
1 cup butter or margarine, melted
1 cup sugar
2 cups self-rising flour
1 cup self-rising cornmeal
Cut squash in ½-inch slices and cook in small amount of boiling water. Drain and mash. Measure 2 cups. In mixing bowl, beat the eggs, add butter and squash. Stir well and set aside. In a large mixing bowl, combine the sugar, flour, and cornmeal. Add squash mixture and stir just until moistened. Spoon into greased muffin tins and bake at 375 degrees for 20 minutes. Makes 24 muffins.