Cheddar and Summer Squash Cornmeal Muffins

• 1 cup Packed Shredded Squash (for 1 Cup You'll Need About 3 Medium Squash)
• 1/2 cups Gluten Free Bisquick Or All-purpose Flour
• 1/2 cups Cornmeal
• 2 teaspoons Baking Powder
• 1/2 teaspoons Salt
• 1/2 teaspoons Black Pepper
• 1/2 cups Shredded Cheddar Cheese
• 1 whole Egg, Beaten

1. Preheat oven to 400 F.
2. Drain off as much water as possible from your shredded squash by placing it in a small mesh strainer and pressing it against the side.
3. Alternatively, you can just squeeze the water out of the shredded squash one handful at a time.
4. Mix the flour, cornmeal, baking powder, salt and pepper in a large bowl and mix well.
5. Add the squash and the rest of the ingredients and stir until well combined.
6. Lightly spray a 12 count muffin tin with cooking spray.
7. Scoop batter into each muffin tin, filling 3/4 full.
8. (I used an ice cream scoop.)
9. Bake 12-15 minutes until they are lightly brown and set.

bisquick, cornmeal, baking powder, salt, black pepper, cheddar cheese, egg

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/cheddar-and-summer-squash-cornmeal-muffins/ (may not work)