- 1 pound yellow squash (2-3 medium)
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 ½ teaspoons baking powder
- 1 cup granulated sugar
- ¼ cup canola oil
- 3 large eggs
- Zest from 2 lemons (about 2 tablespoons)
- ½ teaspoons lemon extract
- ½ cup poppy seeds
- 3 tablespoons fresh lemon juice
- 1 cup powdered sugar
Preheat the oven to 350°F. Line a 12 cup muffin pan with paper cupcake liners.
Coarsely grate the squash and spread it in an even layer on a paper towel and cover the top with another paper towel. Press gently to absorb the liquid. Allow the squash to rest while you mix the batter.
While the squash rests, combine the flour, baking powder, and salt in a mixing bowl; whisk to combine. Add the sugar to the dry mixture; toss to incorporate. In another bowl, whisk together the oil and eggs. Stir in the drained, grated squash and lemon zest into the wet ingredients.
Add the wet ingredients to the dry ingredients all at once and stir just until combined. Fold the poppy seeds into the batter.
Use a 2 ounce ice cream scooper to scoop the batter into the prepared muffin pan. Bake the muffins until they spring back when lightly pressed in the middle, 12-15 minutes. While the muffins bake, combine the fresh lemon juice and confectioner's sugar to make a glaze.
Cool the muffins in the pan for 5 minutes before brushing them lightly with the glaze. The glaze will set as the muffins cool.
- Yields: 12 muffins
- Preparation Time: 30 minutes