Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Butternut Squash Muffins




Source of Recipe


Internet


List of Ingredients




1 1/2 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon freshly grated nutmeg
1 egg
3/4 cup milk
1 tablespoon melted butter
1/2 cup cooked and pureed butternut squash



Recipe



Preheat oven to 400°F.

In a large bowl whisk together the flour, sugar, baking powder, salt, and nutmeg.

Beat the egg in a small bowl and mix in the milk and melted butter until well blended.

Mix in the squash and stir the wet ingredients into the dry ingredients until just moistened. Do not overmix.

Spoon the batter into greased or papered muffin cups and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Immediately remove from the tins and cool on a rack.