Summer Squash Muffins
adapted from zucchini bread. made a little healthier and with what was on hand
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READY IN: 40mins
SERVES: 24
YIELD: 24 muffins
UNITS: US
INGREDIENTS
Nutrition- 2cups summer squash (yellow crooked neck shredded)
- 1cup sugar
- 1
- 1
- 1⁄3cup oil
- 1⁄2
- 2teaspoons vanilla
- 4large eggs
- 1cup rye flour
- 1 1⁄2cups brown rice flour
- 1⁄2cup cornmeal
- 2teaspoons baking soda
- 1teaspoon salt
- 1teaspoon cinnamon
- 1⁄2
- 1⁄2teaspoon baking powder
- 1⁄2
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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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