This is a great recipe for a delicious fall muffin. The nutmeg and cinnamon are so delicious and add a lot of flavor!—Salem Cross Inn, , West Brookfield, Massachusetts
- 3 cups all-purpose flour
- 1-1/2 cups sugar
- 1-1/2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 4 eggs, lightly beaten
- 1-1/2 cups mashed cooked butternut squash
- 1 cup canola oil
- In a large bowl, combine the flour, sugar, cinnamon, baking powder, nutmeg and baking soda. In another bowl, combine the eggs, squash and oil. Stir into dry ingredients just until moistened.
- Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 1-1/2 dozen.
Originally published as Squash Muffins in Worldwide Country Tours Country Miler March/April 2008
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