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Gluten Free Squash Muffins




Source of Recipe


Gluten Free Tried And True and more... by Meredith Stewart


Recipe Introduction


Have you ever had so much squash you just didn't know what to do with it?
See Meredith's new book for more recipes!


Recipe Link: http://glutenfree

List of Ingredients




Preheat oven to 355 degrees F. Spray muffin pans with non-stick spray.

1/2 cup margarine
8 eggs, extra large
22/3 cup brown sugar
4 cup squash, cooked and mashed
2 cup white rice flour
2 cup soya flour
2 cup potato starch
8 tsp baking powder, gluten free
2 tsp cinnamon
1 tsp ginger
1 tsp cloves
1 tsp nutmeg
1/4 tsp salt
2 cup raisins, washed and dried



Recipe



In large bowl combine the first four ingredients. Beat for 5 minutes on high with electric mixer.

Add the dry ingredients in order given. Continue to beat with electric mixer for another 5 minutes. Fold in raisins.

Fill muffin pans 3/4 full. Bake for 20 to 25 minutes. Remove from pans. Cool.
These muffins freeze well.

Yields: 36 muffins.