SUMMER SQUASH MUFFINS

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Summer Squash Muffins image

Make and share this Summer Squash Muffins recipe from Food.com.

Provided by Halliy

Categories     Breads

Time 40m

Yield 24 muffins, 24 serving(s)

Number Of Ingredients 17

2 cups summer squash (yellow crooked neck shredded)
1 cup sugar
1 cup zucchini, shredded
1 cup cranberries, frozen
1/3 cup oil
1/2 cup pear, shredded
2 teaspoons vanilla
4 large eggs
1 cup rye flour
1 1/2 cups brown rice flour
1/2 cup cornmeal
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon clove, ground
1/2 teaspoon baking powder
1/2 cup walnuts, coarsely chopped

Steps:

  • 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.

Nutrition Facts : Calories 154.4, Fat 5.9, SaturatedFat 0.9, Cholesterol 31, Sodium 223.9, Carbohydrate 23.1, Fiber 1.8, Sugar 9.4, Protein 3

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