Squash Cornbread Muffins!

This is another one of Roger's Recipes that he shared with me from his hometown in Alabama.

It is another Best of the Best Recipe!

400 degree oven
makes 18 muffins

In my hand written recipe book, next to this recipe I wrote .... WOW!

2 boxes of Jiffy Corn Muffin mix, (3 C)
2 cans of Yellow Squash , drained ( I know... canned squash? Yes!
1 1/2 sticks of Butter
3 eggs, beaten
1 1/2 - 8 ounce bags of Natural Crumbles 3 Cheese Mix. ( save some for the tops of the muffins)
1 bag of Season Blend ( peppers,onions and celery) only use 1/2 of the bag.
2/3 C Milk

Place both packages of Jiffy Mix in a large bowl.

In a skillet:
melt 1/2 stick of Butter
Add Season Blend and cook until tender.
Add remaining butter and melt it.

In the Jiffy Mix bowl:
Add eggs and mix well.
Add Season Blend Mixture and Cheese & blend well.
Add Milk and blend.

Squeeze the Squash in your hands to drain the liquid and mash it.

Add the Squash to the mix.

Spray a muffin tin with vegetable spray.
Fill the cups and top with some cheese.
Bake at 400 degrees for 20-25 minutes, the top should be golden brown.

Enjoy!
Peace in the Kitchen!