Yellow Squash Carrot Muffins

Summer squash is still in season and if you’re like me and still getting a bunch from your local farmers market or CSA, you may be tired of grilling or sautéing it! Last week I decided to do something different with my yellow summer squash: make muffins! While I love to cook, I rarely bake, as you can see by the dearth of dessert recipes I have posted! But I decided to take a shot at it and the result was a delicious muffin!

Yellow Squash Carrot Muffins
Serves 9

Ingredients:

• Nonstick cooking spray
• 3/4 cup whole-wheat flour
• 3/4 cup all purpose flour
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1-2 teaspoons cinnamon
• 1 egg white
• 1 whole egg
• 6 tablespoons vegetable oil
• 1 medium yellow squash, unpeeled and finely grated
• 1/2 cup shredded carrots

Directions:

1. Preheat oven to 350 degrees F. Spray a muffin tin with nonstick cooking spray and set aside.
2. In a large bowl, combine the flours, sugar, baking powder, baking soda, salt, and cinnamon.
3. In a medium bowl, whisk together the eggs, oil, zucchini, and carrots. Add the wet mixture to the large bowl of dry ingredients and stir to combine well.
4. Spoon the batter into the muffin cups until about 2/3 full. Bake for about 35 to 40 minutes, until a toothpick inserted in the center of the muffins comes out clean.

Nutrition Facts (per muffin): 211 calories, 10 g fat, 1 g saturated fat, 28 g carbohydrate, 2 g fiber, 12 g sugar, 4 g protein, 23 mg cholesterol, 86 mg sodium

Stay tuned tomorrow for my tomato jam recipe, which was a delicious topping to these savory muffins!

P.S. Don’t forget to take the COAK pledge to be eligible for the giveaway valued at $230! Giveaway ends Friday September 24 at 12:00 pm.