LEFTOVER SQUASH MUFFINS

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Leftover Squash Muffins image

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!

Provided by Taste of Home

Time 35m

Yield about 1-1/2 dozen.

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts :

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