Instructions: Combine flour and next 4 ingredients in a large bowl; make a well in center of mixture.

Combine squash and next 5 ingredients; add to dry ingredients, stirring just until moistened.

Divide batter evenly among 12 muffin pans coated with cooking spray; bake at 375F for 22 min.

Combine 2 Tbsp sugar, lemon juice and water in a small saucepan. Bring to a boil; cook 1 min. Remove from heat.

Pierce the top of each muffin with a fork, and brush with lemon juice mixture; remove muffins from pans. Let muffins stand on a wire rack 15 min.

Yield: 1 doz
Serving Size: 1 muffin

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.