CHEDDAR-DILL SQUASH MUFFINS
Makes 12
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
1 teaspoon sugar
1¼ cups heavy whipping cream
2 large eggs, lightly beaten
1 cup grated squash (about 2 small squash)
1 cup shredded sharp Cheddar cheese
1 tablespoon chopped fresh dill
Butter, to serve
1. Preheat oven to 350°. Spray a 12-cup muffin pan with baking spray with flour.
In a large bowl, combine flour, baking powder, salt, and sugar. Make a well in center; add cream, stirring until smooth. Add eggs, squash, ¾ cup cheese, and dill, stirring well. Divide
