1 1/2 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon freshly grated nutmeg
1 egg
3/4 cup milk
1 tablespoon melted butter
1/2 cup cooked and pureed butternut squash
1. Preheat oven to 400°F.
2. In a large bowl whisk together the flour, sugar, baking powder, salt, and nutmeg.
3. Beat the egg in a small bowl and mix in the milk and melted butter until well blended.
4. Mix in the squash and stir the wet ingredients into the dry ingredients until just moistened. Do not overmix.
5. Spoon the batter into greased or papered muffin cups and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Immediately remove from the tins and cool on a rack.
Source: Wen Zientek
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