Pineapple Summer Squash Muffins

When people offer us food from their gardens, I don't turn them down.  I love having to stretch myself to find inventive ways to use it.  This recipe came from such a creative exercise.   After confirming on the internet that summer squash could be used just like zucchini I decided to try a new muffin flavor.  In order to create these muffins I combined my cookbook's basic muffin recipe with the zucchini cake.  What resulted was a light moist muffin perfect for a cool summer morning!

big smiles after first bite 

because everyone needs a good bed head shot on the internet

my toughest food critic.  These muffins didn't pass her test of approval, but at least she looks good tryin em'.

Pineapple Summer Squash Muffins

Makes 12 

2c flour

1/4 c sugar

1 tbsp baking powder

1/2 tsp salt

1 tsp cinnamon

1 tsp nutmeg

1 tsp powdered ginger

2c shredded summer squash

1c pineapple tidbits

3 eggs

3/4c whey or milk

1/4c pineapple juice

1/4c olive oil

1 tsp vanilla

Heat oven to 425

Combine dry ingredients, fold in wet until just mixed.  Fill greased muffin tins and bake for 20-25 minutes.

Next time I would use crushed pineapple, coconut oil instead of olive, and add shredded coconut for a more tropical experience.