If you grow summer squash, then I know you are always looking for new ways to use that VERY prolific vegetable in your cooking.
This is our latest find, an inspiration from My Recipes. The recipe is tweaked to fit our dietary specs, but the foundation comes from My Recipes.
When you want to be really sneaky with the summer squash in baked goods, use yellow squash. By the time the baking is complete, you have to look closely to find the squash. This is one of the tweaks I made on the original recipe.
The other significant change is in the flour of choice. I tried Bob’s Gluten-Free Baking Flour. Actually, I made two batches of muffins: one with plain white flour and the second with gluten free. I wanted to see in a really controlled situation what difference the gluten-free flour makes. Surprise! The batch made with gluten-free flour rose higher and had a nicer texture.
This is not a very sweet muffin which makes it perfect for enjoying some of your freshly made summer jam. We’ve been loving these muffins with blackberry jam, thanks to our bumper crop of berries this year.
For leftovers: split them in half. Butter the halves and toast in a toaster over. Delish!
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