Sweet Squash (Mini) Muffins

Recipe by Gaia22
READY IN: 1hr 25mins
SERVES: 18
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring to a boil the water and the squash. Cover, reduce heat, and simmer until tender, about 30 minutes.
  • Drain well.
  • Mash the squash. Using a strainer, drain well. Discard liquid.
  • Preheat oven to 375-degree F.
  • Mix the squash, milk, margarine, and eggs well. Set aside.
  • Mix flour, sugar, baking powder, and salt; and create a well in the center.
  • Place squash mixture in the well, stirring until the dry ingredients are just moistened.
  • Split batter evenly among muffin pans sprayed with vegetable cooking spray.
  • Bake 15-20 minutes in a 375-degree F oven. Remove from pan; let cool on wire rack.
  • These only last about 3-5 days max. before spoiling (less if left out, more if stored in refrigerator). Good for freezing though! Defrost in refrigerator or microwave.
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