Ladies-

I'm about to make your day for those of you on List 1 or 2.

My friend posted a recipe on this site long ago for zucchini muffins.  I have revamped this, and now they taste like extra awesome moist regular muffins.

It is important to use good spelt flour--so use either Cayuga Farms or Daisy Flour whole spelt.  Both can be purchased online.

 Preheat oven to 350



 1 1/2 cups Spelt Flour



1/2 teaspoon baking soda



1/4 tsp. baking powder



1/4 tsp. salt



2 medium size squash--food process them until they are a pulp.  I added a bit of yogurt, but you could just pulse it a lot or add a touch of spring water.  it is important for it to be totally mashed



1/4 cup melted butter or cooking oil (I use butter!!)



2 eggs



spring water(use your judgement on how much basically it's just to get the right consistency.You want it to be a thick batter.)



Mix all ingredients together and drop either into muffin cups almost to the rim or pour the entirety of the batter into a loaf pan. Bake for about 30 minutes or until they are nicely browned. These are delicious toasted with butter.  I personally buy kate's from whole foods!