Summer Squash Muffins

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“adapted from zucchini bread. made a little healthier and with what was on hand”
READY IN:
40mins
SERVES:
24
YIELD:
24 muffins
UNITS:
US

Ingredients Nutrition

Directions

  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.

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