Butternut Squash Muffins

[Guest guest]

Made these muffins this morning using canned butternut squash. The butternut

squash flavor is very subtle, but these muffins are delicious nonetheless.

 

Butternut Squash Muffins

 

1 cup all-purpose flour

1 1/4 cups whole wheat flour

1/3 cup sugar

2 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/3 cup soft butter

1 egg

3/4 cup cooked, mashed butternut squash

1/2 teaspooon vanilla

1 cup milk

Brown sugar and cinnamon for topping

 

Mix dry ingredients in large mixing bowl; add butter and mix until fine crumbs.

In small bowl, mix egg, squash, vanilla and milk with a fork until smooth. Pour

over dry mixture and mix together until all is moist. Spoon into 12 greased and

floured or paper-lined muffin tin cups. Sprinkle brown sugar and cinnamon over

the tops of muffins. Bake at 400 degrees for 20 minutes or until muffins test

done. Serve warm with butter.