Yellow Summer Squash Muffins

Recipe by Chef RZ Fan
READY IN: 45mins
SERVES: 12
YIELD: 12 Muffins
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups all-purpose flour (I used the kind labeled "Better For Bread")
  • 1
    tablespoon baking powder
  • 14
    teaspoon salt
  • 2
    tablespoons sugar
  • 23
    cup shredded summer squash (I shred mine in the Food Processor)
  • 1
    egg, beaten
  • 34
    cup milk (I use Fat Free)
  • 2
    tablespoons vegetable oil
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DIRECTIONS

  • 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 !
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