Ingredients
3 cups all-purpose flour1 cup sugar4 teaspoons baking powder1 teaspoon salt1 teaspoon ground cinnamon3/4 to 1 teaspoon ground nutmeg1 cup whole milk1 cup pureed cooked winter squash1/2 cup butter or margarine, softened2 large eggs, lightly beaten
Preparation
In a large bowl, combine first six ingredients; mix well. In a separate bowl, combine milk, squash, butter and eggs; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups about two-thirds full. Bake at 350° for 20-22 minutes.
