Summer Squash Muffins
Ready In: 35 mins
Serves: 24
Yields: 24 muffins
Ingredients
- 3 eggs, beaten
- 1 1⁄4 cups granulated sugar
- 1⁄4 cup raw honey
- 1⁄2 cup canola oil
- 2 cups enriched white flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1⁄4 teaspoon baking powder
- 2 teaspoons cinnamon
- 3 cups summer squash or 3 cups zucchini
Directions
- Preheat oven to 325°F Put muffin cups into 24 tins.
- Mix all ingredients, in order. Make sure wet ingredients are blended before adding dry, then mix thoroughly before folding in squash.
- Fill cups about half-way. Bake for about 25 min until toothpick comes out clean.
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