My garden produced an abundance of butternut squash so I have been trying some new recipes to use all the delicious squash. These muffins were a big hit with the whole family, they are easy, delicious and very moist. They definitely did not last long. I found the recipe at allrecipes.com, this is a great site with some awesome recipes.
1/2 pound peeled, seeded and cubed butternut squash
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup white sugar
1/4 teaspoon salt
2 teaspoons pumpkin pie spice
3/4 cup milk
1 egg, beaten
1 tablespoon butter, melted
1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan.
2. In a medium saucepan with enough water to cover, boil squash 20 minutes, or until tender. Remove from heat, drain, and puree in a food processor.
3. In a large bowl, whisk together flour, baking powder, white sugar, salt and pumpkin pie spice.
4. In a medium bowl, thoroughly mix together milk, egg and butter. Stir in squash. Fold the squash mixture into the flour mixture just until moistened.
5. Spoon the batter into the prepared muffin pan, filling cups about 1/2 full. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Remove from muffin pan and cool on a wire rack.
I did one thing a little different from the recipe, I cut the squash in half and baked it for 1 hour at 400. Then scooped the squash out, this is much easier then trying to cut it up into chunks to boil.