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Summer Squash Muffins

Christin Mahrlig
  • 30 minutes
  • Serves 8

INGREDIENTS

1 1/2 cups

Yellow squash

2

Eggs, large

1 1/2 cups

All-purpose flour

1 tsp

Baking powder

1/2 tsp

Baking soda

1

block Monterey jack cheese with peppers

1/4 tsp

Salt

2 tbsp

Sugar

1/2 cup

Vegetable oil