Description
These perfect Cheddar and Summer Squash Cornmeal Muffins are packed with three whole squash!
Ingredients
- 1 cup Packed Shredded Squash (for 1 Cup You'll Need About 3 Medium Squash)
- ½ cups Gluten Free Bisquick Or All-purpose Flour
- ½ cups Cornmeal
- 2 teaspoons Baking Powder
- ½ teaspoons Salt
- ½ teaspoons Black Pepper
- ½ cups Shredded Cheddar Cheese
- 1 whole Egg, Beaten
- 1 cup Packed Shredded Squash (for 1 Cup You'll Need About 3 Medium Squash)
- ½ cups Gluten Free Bisquick Or All-purpose Flour
- ½ cups Cornmeal
- 2 teaspoons Baking Powder
- ½ teaspoons Salt
- ½ teaspoons Black Pepper
- ½ cups Shredded Cheddar Cheese
- 1 whole Egg, Beaten
Preparation
Preheat oven to 400 F.
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. Alternatively, you can just squeeze the water out of the shredded squash one handful at a time.
Mix the flour, cornmeal, baking powder, salt and pepper in a large bowl and mix well. Add the squash and the rest of the ingredients and stir until well combined.
Lightly spray a 12 count muffin tin with cooking spray. Scoop batter into each muffin tin, filling 3/4 full. (I used an ice cream scoop.)
Bake 12-15 minutes until they are lightly brown and set.
No comments:
Post a Comment