Summer Squash Muffins

• 2 cups summer squash (yellow crooked neck shredded)
• 1 cup sugar
• 1 cup zucchini, shredded
• 1 cup cranberries, frozen
• 1/3 cup oil
• 1/2 cup pear, shredded
• 2 teaspoons vanilla
• 4 large eggs
• 1 cup rye flour
• 1 1/2 cups brown rice flour
• 1/2 cup cornmeal
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon clove, ground
• 1/2 teaspoon baking powder
• 1/2 cup walnuts, coarsely chopped

1. spray or line with paper 2 (12 cup muffin pans).
2. preheat 350 F.
3. mix squash, zucchini, sugar, pear, oil. egg, vanilla.
4. then add remaining ingreadients.
5. divide among pans.
6. bake about 30 minutes. or until springy. finger/knife no longer leaves a dent.

summer, sugar, zucchini, cranberries, oil, pear, vanilla, eggs, rye flour, brown rice flour, cornmeal, baking soda, salt, cinnamon, clove, baking powder, walnuts

Taken from www.food.com/recipe/summer-squash-muffins-506311 (may not work)