Summer Squash Muffins

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 2 cups summer squash (yellow crooked neck shredded)
• 1 cup sugar
• 1 cup zucchini, shredded
• 1 cup cranberries, frozen
• 1/3 cup oil
• 1/2 cup pear, shredded
• 2 teaspoons vanilla
• 4 large eggs
• 1 cup rye flour
• 1 1/2 cups brown rice flour
• 1/2 cup cornmeal
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon clove, ground
• 1/2 teaspoon baking powder
• 1/2 cup walnuts, coarsely chopped

Recipe

• 1 spray or line with paper 2 (12 cup muffin pans).
• 2 preheat 350 f.
• 3 mix squash, zucchini, sugar, pear, oil. egg, vanilla.
• 4 then add remaining ingreadients.
• 5 divide among pans.
• 6 bake about 30 minutes. or until springy. finger/knife no longer leaves a dent.