Leftover Squash Muffins

published by catsnk9mom on Nov 28, 2009

These muffins can be made with any kind of leftover squash, pumpkin, or sweet potato.

1 1/2 cups flour

1/4 cup sugar

1/4 cup brown sugar

2 teaspoons baking powder

1/2 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon nutmeg

1/2 cup milk

1/2 cup cooked mashed squash, pumpkin, or sweet potato

1/4 cup butter, softened

1 egg

Combine all ingredients in the order given.  Mix just enough to blend.  Pour into cups in muffin pan.  Bake at 375 degrees for 18-20 minutes.  Makes one dozen.

Have a Stress Less Holiday This Year

http://authspot.com/poetry/have-a-stress-less-holiday-season/

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