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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 18 |
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This is a great recipe for a delicious fall muffin. The nutmeg and cinnamon are so delicious and add a lot of flavor!Salem Cross Inn, , West Brookfield, Massachusetts Ingredients:
3 cups king arthur unbleached all-purpose flour |
1-1/2 cups sugar |
1-1/2 teaspoons ground cinnamon |
1 teaspoon baking powder |
1 teaspoon ground nutmeg |
1/2 teaspoon baking soda |
4 eggs, lightly beaten |
1-1/2 cups mashed cooked butternut squash |
1 cup canola oil |
Directions:
1. In a large bowl, combine the flour, sugar, cinnamon, baking powder, nutmeg and baking soda. In another bowl, combine the eggs, squash and oil. Stir into dry ingredients just until moistened.
2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 1-1/2 dozen.
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