Recipe by Chef RZ Fan
I found this recipe on a "Texas Cooking" site. We have an abundance of Yellow Summer Squash and I use some of it to make a double batches of these muffins. We like them served warm with honey.
Top Review by Joan of Arc
The only change I made to this wonderful moist muffin, was to exchange 1 cup of flour for 1 cup of cornmeal. Therefore, it became a "fornbread" muffin that was great!!! Joan of Arc!
- 2 cups all-purpose flour (I used the kind labeled "Better For Bread")
- 1 tablespoon baking powder
- 1⁄4 teaspoon salt
- 2 tablespoons sugar
- 2⁄3 cup shredded summer squash (I shred mine in the Food Processor)
- 1 egg, beaten
- 3⁄4 cup milk (I use Fat Free)
- 2 tablespoons vegetable oil
Directions See How It's Made
- Preheat Oven to 350 F.
- Lightly spray Muffin Pan with Cooking Spray.
- Combine the Flour, Baking Powder, Salt and Sugar in LARGE bowl.
- Make a hole in the center of the dry ingredients.
- In a separate bowl Mix the beaten egg, milk, oil and shredded Yellow Summer Squash.
- Pour the Squash mixture into the hole in the dry ingredients.
- Stir until just moistened.
- Spoon the batter into the lightly sprayed Muffin Pan filling the cups about two-thirds full.
- Bake for 20 - 25 minutes.
- Check if they are done by inserting a knife and seeing that it comes out clean.
- Cool the pan for ten minutes.
- Remove the Muffins.
- Enjoy !