Ingredients

The following ingredients have 12 Servings
  • 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

Instruction

  • 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.