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.
Servings: 8
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: 319kcal