I’ve always loved zucchini bread and zucchini muffins, but thanks to a friend’s generosity, yellow summer squash was what lined my refrigerator shelves.
Was a summer squash muffin something you do?
A brief Internet search turned up a recipe for these Oatmeal Summer Squash Muffins. A little oatmeal and a little whole wheat flour (my recipe said you could make the entire 1 1/2 cups of flour whole wheat if you wanted to skip the all-purpose-flour route) were nice additions to make this food item super-healthy.
Hubby and I enjoyed these for Saturday morning breakfast; then they were destined for freezer bags to be popped out for road trips or another time.
Oatmeal Summer Squash Muffins
1 cup all-purpose flour
1/2 cup whole wheat flour
1 cup rolled oats
1 tablespoon baking powder
1/2 teaspoon salt (or salt substitute)
1 teaspoon cinnamon
scant 1/2 teaspoon mace
1 egg (or 1/4 cup egg substitute)
1 cup milk (I use skim)
1/4 cup oil
1/4 cup honey
1 1/2 cup grated summer squash or zucchini
Preheat oven to 400 degrees. In a medium-large bowl combine flour, oats, baking powder, salt or salt substitute, cinnamon, and mace. In a medium bowl combine egg, milk, oil, and honey. Mix well. Add moist ingredients to dry ingredients; stir just until moistened. Gently fold in squash. Fill lined or well-greased muffin tins 2/3 full. Bake for 15 to 20 minutes until a toothpick inserted into center emerges clean. Makes 12-14 muffins. (Source: www.modernbeet.com, as adapted from the cookbook, Simply in Season)