Summer Squash Muffins
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adapted from zucchini bread. made a little healthier and with what was on hand
- Ready In:
- 40mins
- Serves:
- Yields:
- Units:
ingredients
- 2 cups summer squash (yellow crooked neck shredded)
- 1 cup sugar
- 1 cup zucchini, shredded
- 1 cup cranberries, frozen
- 1⁄3 cup oil
- 1⁄2 cup pear, shredded
- 2 teaspoons vanilla
- 4 large eggs
- 1 cup rye flour
- 1 1⁄2 cups brown rice flour
- 1⁄2 cup cornmeal
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1⁄2 teaspoon clove, ground
- 1⁄2 teaspoon baking powder
- 1⁄2 cup walnuts, coarsely chopped
directions
- spray or line with paper 2 (12 cup muffin pans).
- preheat 350 F.
- mix squash, zucchini, sugar, pear, oil. egg, vanilla.
- then add remaining ingreadients.
- divide among pans.
- bake about 30 minutes. or until springy. finger/knife no longer leaves a dent.
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adapted from zucchini bread. made a little healthier and with what was on hand
