Cheesy and Savory!

It's almost the end of summer (sniff sniff) but there are still plenty of summer produce at Safeway, so I picked up some Yellow Squash to bake with. (I also saw some Cousa Squash which I've never tried before and just might!) These muffins were adapted from Baking Powder's Pepper Jack Zucchini Muffins and were just the perfect savory treats! Below is my version of the recipe.

Ingredients: (6 muffins)


1/2 c cornmeal
1/2 c all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 c sour cream
1/2 c vegetable oil
1 large egg
1/2 c grated Yellow Squash (1 small or 1/2 medium)
1/2 c shredded Mexican cheese blend
1/4 c chopped fresh parsley


Prep:


1. Preheat the oven to 375°F. Grease or line 6 muffin cups.


2. In a bowl, mix together corn meal, flour, baking powder, baking soda and salt. Set aside. In a smaller bowl whisk together the eggs, sour cream and oil. Stir in the dry ingredients. Add the squash, cheese and parsley. Mix just until combine.


3. Divide the batter among prepared muffin cups. Bake the muffins for 16-20 min, until golden on top and a toothpick inserted in the center comes out clean.