Recipe

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• 3/4 cup pumpkin, steamed
• 2 tbsp peanut butter, smooth
• 1/2 cup nonfat milk
• 1 cup oats, quick
• 1/2 cup cornmeal
• 1/2 cup whole wheat flour
• 1/2 tsp mixed italian herbs
• 1 tbsp raw sugar
• 1/2 tsp salt
• 4 tsp baking powder

• 1 preheat 425°F.
• 2 use left over cooked winter squash, mix all wet.
• 3 mix all dry. I used rye flour instead of wheat.
• 4 combine. use just enough milk or water to mix, will be sticky
• 5 grease muffin pan.
• 6 divide among 12.
• 7 bake about 11 minutes.
• 8 begining to brown on edges.
• 9 springy.