Remember last year when I grew so many rampicante squash in my garden? I froze some of it (it's quite similar to zucchini, and you could use zucchini in this recipe if you didn't have rampicante) and decided to make some muffins recently. I'm happy to say that these are kid approved!
You will need:
1/2 cup canola oil
1/2 cup sugar
1/2 cup brown sugar
3 tsp. maple flavoring (or use vanilla extract if you don't have this)
2 cups shredded rampicante squash
2 1/2 cups flour
1/2 cup wheat germ
2 tsp. baking soda
2 tsp. salt
1 tsp. Cinnamon
1/2 tsp. baking powder
1 cup extra ingredient (nuts, chopped apricots, raisins or butterscotch chips)
Preheat oven to 350*. Spray muffin tin with cooking spray (or lightly grease). Mix eggs, oil, and sugars. Stir in squash. Stir in dry ingredients until just mixed. Fold in your extra ingredient (I used butterscotch chips).
Bake for 30 minutes or until knife inserted in center comes out clean. These are fairly healthy, and make a great breakfast-on-the-go muffin (they aren't as crumbly as some muffins). My boys love when I send them as a school snack.
Yield = 15 medium muffins