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5
from 1 vote
Summer Squash Muffins
Savory bite-sized muffins loaded with grated yellow squash and Pepper Jack cheese. They are a little spicy and have a hint of sweetness.
Course
Muffins
Cuisine
Southern
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
8
Author
Christin Mahrlig
Ingredients
1 1/2
cups
all-purpose flour
2
tablespoons
sugar
1
teaspoon
baking powder
1/2
teaspoon
baking soda
1/4
teaspoon
salt
1/2
cup
vegetable oil
2
large eggs
1 1/2
cups
grated yellow squash
1
(8-ounce)
block Monterey Jack cheese with peppers,
grated
Instructions
Preheat oven to 350 degrees and lightly grease a mini muffin pan. (This recipe will make approximately 24 mini muffins.)
In a large bowl combine dry ingredients: flour, sugar, baking powder, baking soda, and salt.
Add oil and eggs and whisk to combine.
Add squash and stir to combine. Add cheese and stir.
Spoon into prepared muffin pan filling just beneath the top.
Bake for 18-22 minutes, or until golden brown.
Notes
Adapted from
Taste of the South
Magazine
Nutrition
Calories:
319
kcal