Squash Muffins

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instant snacksSquash Muffins


1 1/2 cups all-purpose flour1/2 cup whole-wheat flour1/4 cup packed light-brown sugar1 tablespoon baking powder1/2 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1/4 teaspoon ground cloves2 large eggs, lightly beaten1/4 cup canola oil3/4 cup milk1/2 cup cooked summer squash



1. Position a rack in the center of the oven and preheat to 400 degrees F. Lightly grease a 12-cup muffin pan.
2. In a bowl, combine the flours, sugar, baking powder, cinnamon, nutmeg and cloves and whisk well.
3. In a large bowl using an electric mixer on high speed, beat the eggss until light colored. Add the oil, milk and squash and beat until smooth. Add the dry ingredients all at once and blend until just moistened. Do not overmix. Spoon into the muffin cups, filling each about two-thirds full, and bake for 30 to 35 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Cool on a wire rack.

Makes: 12 servings

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