Last week I decided to experiment with using summer squash, rather than zucchini, to bake with. Up at my dad's house this summer, we planted a decent sized plot of multiple varieties of squash and pumpkins. We planted acorn squash, butternut squash, pie pumpkins, jack-o-lanterns, zucchini, and summer squash. We're excitedly watching the vines completely overtake the garden, and anticipating high yields of winter squash and pie pumpkins to stash away for winter.

For now, though, it's zucchini and summer squash time! Unfortunately, though, the zucchini has been a bit slow to produce. So, we've found our counters being stacked more with yellows than greens. Now, I'm not actually a huge fan of either zucchini or summer squash. I just find them rather dull. Zucchini, obviously, is great for baking, but I've never heard of people baking with summer squash. So, after my husband kindly asked if we could have a dinner without summer squash (after 4 in a row with summer squash), I figured that I'd better find a different use for all that squash!

So, I made up a recipe for muffins!! We think they are yummy and hearty. I do hope you enjoy!

Summer Squash & Oatmeal Muffins

2 cups grated summer squash

1/4 cup sugar

1/4 cup molasses

1/3 cup coconut oil

1 tsp vanilla

2 eggs

1 1/2 cups whole wheat flour

1 cup oatmeal

1 tsp baking soda

1/4 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/4 tsp cloves

handful of raisins

Mix squash, sugar, molasses, oil, vanilla, and eggs together in a mixer or by hand until well blended. Add everything else, except the raisins. Mix well. Fold in raisins.

Bake at 350* for 15-20 minutes. Yields 12 muffins.