Leftover Squash Muffins

Name: Leftover Squash Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: about 1-1/2 dozen
Ingredients: 3 cups all-purpose flour; 1 cup sugar; 4 teaspoons baking powder; 1 teaspoon salt; 1 teaspoon ground cinnamon; 3/4 to 1 teaspoon ground nutmeg; 1 cup whole milk; 1 cup pureed cooked winter squash; 1/2 cup butter or margarine, softened; 2 large eggs, lightly beaten

Total Time Prep: 15 min. Bake: 20 min.

Yield about 1-1/2 dozen

Test Kitchen Approved

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

3 cups all-purpose flour
1 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 to 1 teaspoon ground nutmeg
1 cup whole milk
1 cup pureed cooked winter squash
1/2 cup butter or margarine, softened
2 large eggs, lightly beaten

Directions

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.

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!

Recipe Creator