SUMMER SQUASH MUFFINS

facebook share image   twitter share image   pinterest share image   E-Mail share image



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

There are no comments yet!