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Lemony Squash Muffins Recipe

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This recipe for Lemony Squash Muffins, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Georgia Perry - WalMart
Added: Friday, July 11, 2008


2 1/4 c flour
1/3 c honey
1 t baking powder
1 t baking soda
1/4 t salt
2 c shredded yellow squash
1 T grated lemon peel
1 T vegetable oil
2 egg whites, lightly beaten
1 - 8oz plain low fat yogurt
4 T honey
3 T lemon juice
2 T water

Combine flour & next 4 ingredients in a large bowl; make a well into center of mixture. Combine squash & next 5 ingredients; add to dry ingredients, stirring in just until moistened. Divide batter evenly among 12 muffin pans lightly coated with oil. Bake @ 375 for 22 minutes. Combine 4T honey, lemon juice & water in small saucepan. Bring to a boil; cook 1 minute. Remove from heat. Pierce the top of each muffin with a fork and brush with lemon juice mixture. Remove muffins from pans. Let muffins stand on wire rack 15 minutes.

Makes 1 dozen
Calories: 145
Fat 2.3 grams




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