Summer Squash Muffins

Mini Summer Squash Muffins are loaded with fresh grated yellow squash and Pepper Jack cheese. These savory muffins are great to serve with any summer meal. Their small size makes them easy to pick up and pop into your mouth. You won’t be able to eat just one.

This is a recipe I ripped out of a Taste of the South Magazine years ago, 2008 to be exact and I enjoy making them every summer. I’ve changed the recipe slightly, using all yellow squash instead of a mixture of squash and zucchini and I’ve made them mini-sized.

When you make the batter it will seem like there is too much squash and cheese in relation to the batter. But once baked, the consistency is just right. They are best served warm from the oven.

Be sure to use Monterey Jack cheese with peppers, Pepper Jack. Without the added heat, these muffins would be on the bland side.

Since squash and zucchini seem to multiply like crazy this time of year, here are a few more ideas for using them up-

Pimento Cheese Stuffed Squash

Squash Puppies

Lasagna Zucchini Boats

Chocolate Chip Zucchini Bread Pancakes

Do you have a favorite way to use up your squash and zucchini?

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