TWO SISTERS MUFFINS
Another of my own inventions.

2 1/2 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 c. packed brown sugar
a pinch of cayenne pepper
2 eggs, lightly beaten
1 1/3 c. buttermilk, or a combination of milk and plain yogurt
1/2 c. canola oil
1/2 c. cooked sliced yellow crookneck squash, extra liquid squeezed out
1/2 c. cooked corn kernels (grilled over coals is optimal)

Preheat oven to 375 degrees F. Line a 12-divot muffin tin with papers.
Mix dry ingredients in a large bowl. Mix eggs, buttermilk, and canola oil in a separate bowl or other container. Pour the wets into the drys, add the squash and corn, and fold with a rubber spatula until just evenly combined.
Divide evenly among muffin papers and bake 25 minutes, or until golden brown and well risen.