Delightfully golden and bursting with flavor, our Yellow Squash Cornbread Muffins are a perfect blend of sweet and savory. Made with fresh, locally-sourced yellow squash and some cheddar, these muffins are moist, tender, and irresistible. They're ideal for breakfast, a side dish, or a midday snack. Enjoy a taste of comfort in every bite!
- 1 bag Pamela’s Cornbread and Muffin Mix
- ½ cup sugar
- 8 tbsp butter, melted
- 2 eggs, large
- ¾ cup water
- 2 cups tallow squash, grated
- ½ cup cheddar, grated
Yield: 12 muffins
Preheat the oven to 375F.
In a bowl, combine the cornbread mix, sugar, melted butter, eggs, and water. Then add the squash and the cheese and mix well. Prepare a muffin baking pan, by spraying the pan with avocado oil spray (or any of your oil spray preferences). Using an ice cream scoop drop the cornbread mixture into the muffin baking pan it makes 12 muffins.
Bake for 17-18 minutes.