Thursday, August 1, 2013

RECIPE: Summer Squash Muffins

Difficulty Level: Easy

Makes 24 muffins


3 eggs, beaten
1 1/4 cups granulated sugar
1/4 cup honey
1/2 cup canola oil
2 cups enriched white flour
1 cup whole wheat flour
1 teaspoon baking soda
1/4 teaspoon baking powder
2 teaspoons cinnamon
3 cups grated summer squash or zucchini

  1. Preheat oven to 325°F Put muffin cups into 24 tins.
  2. Mix all ingredients, in order. Make sure wet ingredients are blended before adding dry, then mix thoroughly before folding in squash at the end.
  3. Fill cups about half-way. Bake for about 25 min until toothpick comes out clean.

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