Yellow Summer Squash Muffins

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.

• Ready In: 45 mins
• Serves: 12
• Yields: 12 Muffins

Ingredients

• 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

1. Preheat Oven to 350 F.
2. Lightly spray Muffin Pan with Cooking Spray.
3. Combine the Flour, Baking Powder, Salt and Sugar in LARGE bowl.
4. Make a hole in the center of the dry ingredients.
5. In a separate bowl Mix the beaten egg, milk, oil and shredded Yellow Summer Squash.
6. Pour the Squash mixture into the hole in the dry ingredients.
7. Stir until just moistened.
8. Spoon the batter into the lightly sprayed Muffin Pan filling the cups about two-thirds full.
9. Bake for 20 - 25 minutes.
10. Check if they are done by inserting a knife and seeing that it comes out clean.
11. Cool the pan for ten minutes.
12. Remove the Muffins.
13. Enjoy !