Squash Muffins

Based upon the same concept as zucchini bread, these muffins are moist and tasty.

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 2/3 cup grated yellow squash (summer squash)
  • 1 egg, beaten
  • 3/4 cup milk
  • 2 tablespoons vegetable oil
  1. Preheat oven to 350°F.
  2. Combine the flour, baking powder, salt and sugar in a large bowl.
  3. Make a well in center of mixture.
  4. Combine the grated squash, egg, milk and oil, and pour into the well.
  5. Stir just until moistened.
  6. Spoon batter into lightly a greased muffin tin, filling cups two-thirds full.
  7. Bake for 20 to 25 minutes.
  8. Remove from muffin tin immediately.

Ready in: 30-35 Min

Recipe editor Patricia Mitchell