Leftover Squash Muffins
TOTAL TIME: Prep: 15 min. Bake: 20 min.
YIELD: about 1-1/2 dozen.
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
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3 cups all-purpose flour
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1 cup sugar
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4 teaspoons baking powder
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1 teaspoon salt
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1 teaspoon ground cinnamon
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3/4 to 1 teaspoon ground nutmeg
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1 cup whole milk
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1 cup pureed cooked winter squash
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1/2 cup butter or margarine, softened
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2 large eggs, lightly beaten
Directions
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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.
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