Cheddar and Summer Squash Cornmeal Muffins

1. 1

   Preheat oven to 400 F.

2. 2

   Drain off as much water as possible from your shredded squash by placing it in a small mesh strainer and pressing it against the side.

3. 3

   Alternatively, you can just squeeze the water out of the shredded squash one handful at a time.

4. 4

   Mix the flour, cornmeal, baking powder, salt and pepper in a large bowl and mix well.

5. 5

   Add the squash and the rest of the ingredients and stir until well combined.

6. 6

   Lightly spray a 12 count muffin tin with cooking spray.

7. 7

   Scoop batter into each muffin tin, filling 3/4 full.

8. 8

   (I used an ice cream scoop.)

9. 9

   Bake 12-15 minutes until they are lightly brown and set.

* Per serving · 4 servings · Values may vary.

No additional tips available.