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Butternut Squash Muffins
1/2 LB butternut squash, peeled, seeded & cubed
1 1/2 C flour
2 tsp. baking powder
1/2 C sugar
1/4 tsp. salt
2 tsp. pumpkin pie spice
3/4 C milk
1 egg, beaten
1TBS butter, melted
Preheat oven to 400-degrees F. Lightly grease a 12-cup muffin pan. In a medium saucepan with enough water to cover, boil squash for about twenty minutes, or until tender. Remove from heat; drain. Puree cooked squash in a food processor. In a large bowl, whisk together flour, baking powder, sugar, salt and pumpkin pie spice. In another medium bowl, mix together milk, egg and butter. Stir in squash. Fold the squash mixture into flour mixture just until moistened. Spoon the batter into prepared muffin pan, filling cups about half full. Bake for about twenty minutes, or until a toothpick inserted in center of a muffin comes out clean. Remove from muffin pan and cool on a wire rack.
Recipe featured in Food Fare's Community Garden Cookbook.
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