Squash Muffins

Name: Squash Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1-1/2 dozen.
Ingredients: 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

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

Ingredients

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

Directions

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 Facts

1 each: 272 calories, 13g fat (2g saturated fat), 47mg cholesterol, 74mg sodium, 35g carbohydrate (17g sugars, 1g fiber), 4g protein.

Originally published as Squash Muffins in Worldwide Country Tours Country Miler Early Spring 2008

Reviews

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Average Rating:

HHroad

Dec 6, 2012

I double this because the single batch disappears immediately. Easy and delicious. Add roasted sunflowe seeds!
JenfromFlag

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.