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From the June/July 2008 Taste of the South mag.
Savory Squash Muffins
Yield: 9 muffins
prep: 20 min
Bake: 35 min
1-1/2 cups all-purpose flour
2 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup vegetable oil
2 large eggs
3/4 cup grated yellow squash
3/4 cup grated zucchini squash
2 cups shredded Monterey Jack cheese with peppers
Preheat oven to 350°. Lightly grease 9 muffin cups.
In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Add oil and eggs, beating at medium-low speed with an electric mixer until combined. Add squash stirring to combine. Add cheese, stirring to combine. Spoon into prepared muffin cups.
Bake for 33-35 minutes, or until golden brown.
Savory Squash Muffins
Yield: 9 muffins
prep: 20 min
Bake: 35 min
1-1/2 cups all-purpose flour
2 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup vegetable oil
2 large eggs
3/4 cup grated yellow squash
3/4 cup grated zucchini squash
2 cups shredded Monterey Jack cheese with peppers
Preheat oven to 350°. Lightly grease 9 muffin cups.
In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Add oil and eggs, beating at medium-low speed with an electric mixer until combined. Add squash stirring to combine. Add cheese, stirring to combine. Spoon into prepared muffin cups.
Bake for 33-35 minutes, or until golden brown.
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