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1. Preheat oven to 425 F.
2. Add all-purpose flour, cornmeal, dried parsley, baking powder, baking soda, oregano, and salt to large bowl. Stir to combine.
3. In separate bowl, combine beaten eggs, diced squash, yogurt and olive oil.
4. Stir egg mixture into dry ingredients.
5. Stir in corn and chopped green onions.
6. Spray muffin tin with non-stick cooking spray.
7. Fill muffin cups ¾” full.
8. Bake 12 to 16 minutes or until a toothpick comes out clean.
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