Yield: 1 dozen muffins

3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
1 teaspoon sugar
1¼ cups heavy whipping cream
2 large eggs, lightly beaten
1 cup grated squash (approximately 2 small squash)
1 cup shredded sharp Cheddar cheese, divided
1 tablespoon chopped fresh dill
Butter (optional)


1. Preheat oven to 350°. Spray a 12-cup muffin pan with nonstick baking spray with flour. Set aside.

2. In a large bowl, combine flour, baking powder, salt, and sugar. Make a well in the center of dry ingredients; add cream, stirring until combined. (Mixture will be crumbly.) Stir in eggs, squash, ¾ cup cheese, and dill. Using your hands, gently combine mixture to form a dough. (Be careful to avoid overworking dough.) Divide evenly among muffin cups; top evenly with remaining ¼ cup cheese. 

3. Bake until lightly golden and tops spring back when touched, 20 to 25 minutes. Serve with butter, if desired.