We tried this recipe for the first time this morning and it is a winner! My son doesn't like yellow squash, but he will munch down these muffins in a heartbeat! In preparing for the upcoming birth, I made this a double batch to store some in the freezer. I didn't even try the recipe in a single batch so the recipe below will make about 24 muffins. Also, I haven't sat down to calculate the cost, but I'll get that up as soon as possible.
What you need:
Non-stick cooking spray or butter to grease the pan
4 1/2 cups of all purpose flour
1 cup white sugar
6 teaspoons baking powder
1 teaspoon salt
2 cups semi-sweet chocolate chips
1 1/2 cups almond milk
1/2 cup vegetable oil
1 cup yellow squash puree
Preheat oven to 400 degrees. In a large bowl, mix flour, sugar, baking powder, salt and chocolate chips. In a medium bowl, mix milk, vegetable oil, eggs and squash puree. Add the liquid mix to the flour mix and mix just until moistened. Batter will be lumpy. Bake for 20-22 minutes.