Based upon the same concept as zucchini bread, these muffins are moist and tasty.
Combine the flour, baking powder, salt and sugar in a large bowl. Make a well in center of mixture.
Combine the grated squash, egg, milk and oil, and pour into the well. Stir just until moistened.
Spoon batter into lightly a greased muffin tin, filling cups two-thirds full. Bake for 20 to 25 minutes. Remove from muffin tin immediately.
Makes 12 muffins.
Recipe editor Patricia Mitchell
Online Since 1997
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