Total TimePrep: 20 min. Bake: 25 min.
- 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 in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts1 each: 272 calories, 13g fat (2g saturated fat), 47mg cholesterol, 74mg sodium, 35g carbohydrate (17g sugars, 1g fiber), 4g protein.
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Dec 6, 2012
I double this because the single batch disappears immediately. Easy and delicious. Add roasted sunflowe seeds!
Jan 16, 2012
Very good tasting muffins. Not real sweet, great complement with a soup dish. This recipe made 2 dozen muffins and 2 mini bread loaves.