Summer Squash Muffins

Ingredients

• 1� cups all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• � teaspoon baking soda
• � teaspoon salt
• � cup vegetable oil
• 2 large eggs
• 1� cups grated yellow squash
• 1 (8-ounce) block Monterey Jack cheese with peppers, grated

Directions

1. Savory bite-sized muffins loaded with grated yellow squash and Pepper Jack cheese. They are a little spicy and have a hint of sweetness.
2. Preheat oven to 350 degrees and lightly grease a mini muffin pan. (This recipe will make approximately 24 mini muffins.)
3. In a large bowl combine dry ingredients: flour, sugar, baking powder, baking soda, and salt.
4. Add oil and eggs and whisk to combine.
5. Add squash and stir to combine. Add cheese and stir.
6. Spoon into prepared muffin pan filling just beneath the top.
7. Bake for 18-22 minutes, or until golden brown.