Corn Muffins with Yellow Squash and Raisins
You can sub in regular zucchini squash if that's what you have on hand, though it won't blend in as seamlessly!
- 2 cups all purpose flour
- 1 cup cornmeal
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon (OR 1 tablespoon freshly grated lemon zest)
- 2 eggs
- 1 1/4 cup milk
- 1/4 cup unsalted butter (melted and cooled slightly)
- 1 cup grated yellow squash (squeezed very well and packed into the cup to measure)
- 1/2 cup raisins
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.
- 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.
Serving: 1muffinCalories: 228kcalCarbohydrates: 38gProtein: 5gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 40mgSodium: 228mgPotassium: 185mgFiber: 2gSugar: 7gVitamin A: 218IUVitamin C: 2mgCalcium: 102mgIron: 2mg