Squash-Corn Muffins

Ingredients

• ¾ cup shredded yellow squash (about 1 small)
• Vegetable cooking spray
• ¼ cup frozen whole-kernel corn, thawed
• 1 egg, lightly beaten
• 2 teaspoons baking soda
• ¼ teaspoon salt
• 1 ¼ cups all-purpose flour
• + 6 more ingredients
• • 1 teaspoon chili powder
  • ¼ cup diced sweet red pepper
  • 2 ½ teaspoons brown sugar
  • 1 cup nonfat buttermilk
  • 2 ½ tablespoons olive oil
  • ¾ cup yellow cornmeal

Combine first 6 ingredients in a medium bowl; make a well in center of mixture. Combine buttermilk, oil, and egg; add to dryingredients, stirring just until moistened. Gently stir in squash, corn, and red pepper. Spoon batter into muffin pans coated with cooking spray, filling three-fourths full....

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