Summer Squash Muffins - cooking recipe

Ingredients

2 cups summer squash (yellow crooked neck shredded)
1 cup sugar
1 cup zucchini, shredded
1 cup cranberries, frozen
1/3 cup oil
1/2 cup pear, shredded
2 teaspoons vanilla
4 large eggs
1 cup rye flour
1 1/2 cups brown rice flour
1/2 cup cornmeal
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon clove, ground
1/2 teaspoon baking powder
1/2 cup walnuts, coarsely chopped

Preparation

spray or line with paper 2 (12 cup muffin pans).
preheat 350 F.
mix squash, zucchini, sugar, pear, oil. egg, vanilla.
then add remaining ingreadients.
divide among pans.
bake about 30 minutes. or until springy. finger/knife no longer leaves a dent.