Cheddar and Summer Squash Cornmeal Muffins

Preheat oven to 400 F.

Drain off as much water as possible from your shredded squash by placing it in a small mesh strainer and pressing it against the side. Alternatively, you can just squeeze the water out of the shredded squash one handful at a time.

Mix the flour, cornmeal, baking powder, salt and pepper in a large bowl and mix well. Add the squash and the rest of the ingredients and stir until well combined.

Lightly spray a 12 count muffin tin with cooking spray. Scoop batter into each muffin tin, filling 3/4 full. (I used an ice cream scoop.)

Bake 12-15 minutes until they are lightly brown and set.