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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 18 |
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When I found this recipe in a magazine and adapted it to my taste, it quickly became a family favorite. By canning half-pints of squash in the summer, I'm able to make these all winter long! Ingredients:
3 cups king arthur unbleached all-purpose flour |
1 cup sugar |
4 teaspoons baking powder |
1 teaspoon salt |
1 teaspoon ground cinnamon |
3/4 to 1 teaspoon ground nutmeg |
1 cup milk |
1 cup pureed cooked winter squash |
1/2 cup butter or margarine, softened |
2 eggs, lightly beaten |
Directions:
1. In a large bowl, combine first six ingredients; mix well. In a separate bowl, combine milk, squash, butter and eggs; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups about two-thirds full. Bake at 350° for 20-22 minutes. Yield: about 1-1/2 dozen.
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