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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is a nice way to use up some summer squash. I used yellow summer squash because I have an abundance in my garden, but it would work just as well with zucchini. I used about half as much oil as similar recipes use, but more squash than other recipes. Lots of people sub apple sauce for oil, but in this case, I just subbed extra squash for oil, which does the same thing.Finally, I keep bees and always have lots of honey. If you don't have honey, you should add an extra 1/3 c sugar, a few Tbs of water, and a Tbs of vanilla to give it flavor. I don't use vanilla if I'm using honey, in order to enjoy the honey flavor. Ingredients:
3 eggs, beaten |
1 1/4 cups granulated sugar |
1/4 cup raw 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 summer squash or 3 cups zucchini |
Directions:
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.
3. Fill cups about half-way. Bake for about 25 min until toothpick comes out clean.
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