Based upon the same concept as zucchini bread, squash muffins are moist and tasty.
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Ingredients
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2 cups all-purpose flour
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1 tablespoon baking powder
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1/4 teaspoon salt
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2 tablespoons sugar
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2/3 cup grated yellow squash (summer squash)
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1 egg, beaten
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3/4 cup milk
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2 tablespoons vegetable oil
Instructions
- Preheat oven to 350°F.
- 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.
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