Savory Summer Squash Muffins

These are great for breakfast or as a substitute for bread with a colorful summer meal. Also, by using the microwave oven to cook the muffins, you won’t heat up your kitchen! From Bounty from the Box: The CSA Cookbook. Used with permission from the author. Recipe adapted from Produce for Better Health; Fruits & Veggies—More Matters; Centers for Disease Control and Prevention
May 01, 2016


Line a microwave-safe muffin tin (such as silicone) with 2 paper liners per cup. In a large bowl, combine the bran with the milk and grated squash. Let stand for 5 minutes, stirring once more to make sure the bran is evenly wet. In a medium bowl, mix the dry ingredients. In a small bowl, whisk the orange juice concentrate, oil, lemon juice, and egg. Add the wet ingredients to the bran mixture, stir to incorporate, then add the dry ingredients, stirring just until combined. Do not overmix. Fill each cup half full. Microwave on high power for 5 to 5½ minutes if using a silicone pan, or for 2 to 3 minutes if using stand-alone paper cups. The muffins will be springy when touched. It is best to microwave only 3 muffins at a time.

Cooking Note: If you prefer to bake the muffins in a regular oven, line a standard muffin tin with cupcake papers and bake at 350°F for about 18 minutes, or until a skewer inserted in the center comes out clean.

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  • 1 cup all-bran cereal
  • ¾ cup skim milk
  • 2 cups grated zucchini or other summer squash (8 ounces, or about 1 medium)
  • ½ cup whole wheat flour
  • ½ cup all-purpose enriched flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ⅛ teaspoon salt
  • 2 tablespoons frozen orange juice concentrate
  • 2 tablespoons vegetable oil
  • 1 tablespoon fresh lemon juice
  • 1 medium egg, beaten
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