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Yellow Squash & Carrot Muffins

  • 1 - 1/2 eggs
  • 3/4 cup unbleached white flour
  • 3/4 cup whole wheat flour (or use all white flour)
  • 1/2 c. sugar
  • 1/3 c. oil
  • 1/2 cup milk
  • 1 packed c. shredded carrots
  • 1 packed c. shredded yellow squash
  • 1/2 tsp. salt
  • 1/2 - 1 tsp. cinnamon
  • 1/2 c. coconut (optional)

Mix the dry ingredients well.  Then add the oil, milk, and egg and stir in the vegetables.  
Put into muffin pans and bake at 375 degrees for about 20 minutes or a little longer.
Makes 12-14 muffins.

This entry is related to the following products. Click on any of them for more information.
Carrot, Summer Squash,
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