This recipe is what happens when I have two summer squash in the fridge about to go bad, and realize at 9:30 pm that I promised baked things at work tomorrow. And when I have no earth balance or non dairy milk left. Still turned out well!
Summer Squash Muffins
3 flax eggs (1 flax egg = 1 tb ground flax seed + 2 tb water, whisked to an egg-like consistency)
1 c sugar
1 c oil
2 ts vanilla
3 c flour
1 ts baking powder
2 ts cinnamon
1 ts nutmeg
2 c shredded squash
Preheat oven to 325 degrees. Whisk together flax eggs. In a small bowl, cream together sugar and oil. Mix in vanilla. Add flax eggs to the oil mixture. In a large bowl, mix together flour, baking powder, cinnamon, and nutmeg. Stir in wet ingredients. Add shredded squash. This makes a really thick batter - you might even have to use a hand mixer to evenly combine the ingredients. Once it's well combined, spoon into a lightly oiled muffin pan. Bake for about 30 minutes.
TIP: I don't like sweet muffins. But, if you're the kind of person who does like sweet muffins, you can add up to another cup of sugar to these bad boys. Seriously, just go for it.
Another TIP: Squash and brown sugar are awesome together. So why not exchange some of the white sugar for brown sugar? Try exchanging 1/2 c white sugar with 1/2 c packed brown sugar.
Last TIP: You can use this recipe for a squash loaf too! Just spoon the batter into a bread pan and bake for 45 minutes.
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