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/
