Leftover Squash Muffins

By Addie

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! (Taste of Home)

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

Preparation

Step 1

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. Yield: about 1-1/2 dozen.