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Leftover Squash Muffins

 Leftover Squash Muffins
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!
18 ServingsPrep: 15 min. Bake: 20 min.

Ingredients

  • 3 cups 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

  • 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.
Nutritional Facts: 1 serving (1 each) equals 186 calories, 6 g fat (4 g saturated fat), 39 mg cholesterol, 286 mg sodium, 29 g carbohydrate, 1 g fiber, 4 g protein.