spiced butternut squash muffins

Ingredients

• Servings: 12
• 1/2 pound peeled, seeded and cubed butternut squash
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 cup white sugar
• 1/4 teaspoon salt
• 2 teaspoons spice
• 3/4 cup milk
• 1 egg, beaten
• 1 tablespoon butter, melted

Recipe

Preparation Time: 35 mins Cook Time: 20 mins Ready Time: 1 hr 10 mins


• preheat oven to 400 degrees f (200 degrees c). lightly grease a 12 cup muffin pan.
• in a medium saucepan with enough water to cover, boil squash 20 minutes, or until tender. remove from heat, drain, and puree in a food processor.
• in a large bowl, whisk together flour, baking powder, white sugar, salt and spice.
• in a medium bowl, thoroughly mix together milk, egg and butter. stir in squash. fold the squash mixture into the flour mixture just until moistened.
• spoon the batter into the prepared muffin pan, filling cups about 1/2 full. bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. remove from muffin pan and cool on a wire rack.