Summer Squash Muffins

 Think carrot cake with summer squash instead of carrots, hearty and not too sweet.  Add cream cheese frosting at your own risk!

SUMMER SQUASH MUFFINS
adapted from The Silver Palate Cookbook

makes 12 good-sized muffins, or about 18 smaller ones

1 1/2 Tablespoons unsalted butter, softened, plus extra for greasing pan
3 eggs
3/4 cup olive or vegetable oil
1 1/2 cups sugar
1 teaspoon vanilla extract
2 cups grated unpeeled raw zucchini and/or summer squash
2 1/2 cups whole wheat pastry flour (or unbleached all purpose flour)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/8 teaspoon ground or grated nutmeg
1 cup dried cranberries, raisins, walnuts, pecans or chocolate chips, or a combination thereof (optional)

Preheat oven to 350.  Liberally butter and flour 12 or 18 muffin cups -- see above -- or line with paper liners.

Beat the eggs, butter, oil, sugar, and vanilla until light and thick.  An electric mixer or stand mixer works well here, but vigorous whisking will get you there too.  Fold the grated squash into the egg mixture.

Whisk the dry ingredients together, then stir into the squash mixture until just blended.  Fold in the walnuts and/or dried fruit.

Divide batter among muffin cups, filling almost to the top.  Bake in the center of the oven until a cake tester comes out clean, about 20 to 25 minutes.

Cool slightly, remove the muffins from the cups, and cool them completely on a rack.