Preheat the oven to 400 degrees F. Coat a muffin tin with nonstick spray.
Mix the flour, cornmeal, sugar, baking powder, salt and cinnamon in a medium bowl and set aside.
In a separate medium bowl, stir together the eggs, milk, and the melted and and cooled butter.
Stir the egg mixture into the flour mixture. Gently stir in the squash and raisins.
Fill muffin cups evenly, about to the rim of each cup. Bake for 20-22 minutes or until lightly browned. Let sit in tin for 2 minutes then cool on a baking rack.
Serve slightly warm if possible.
Notes
Grate the squash with a box or hand held grater.
Use zucchini instead of summer squash if desired.
Choose cinnamon or lemon zest to add a flavor boost.
Use regular or golden raisins according to what you have.
Dairy-free: Use plain, unsweetened nondairy milk and neutral oil.
Gluten-free: Use gluten-free cup for cup flour.
Serve them slightly warm so they're nice and soft.