Shred your squash and drain off as much water as possible by placing it in a small mesh strainer and pressing it against the side. Alternatively, you can just squeeze the water out of the shredded squash one handful at a time.
Mix the flour, corn meal, baking powder, salt and pepper and mix well. Add the rest of the ingredients and stir until well combined.
Spoon into a greased mini muffin tin. Bake 10-12 minutes until they are lightly brown and set.
Nutrition
Serving: 1 (Nutrition Calculated Per Mini Muffin)Calories: 57kcalCarbohydrates: 5.5gProtein: 1.7gFat: 3.2gCholesterol: 16mgSodium: 80mgFiber: 0.3gSugar: 0.4g