I mentioned that I made squash muffins in my post yesterday about my bulk purchase. Bfuzzy2 asked if I would post my recipe. Not too many people ask for my recipes, so I'm happy to oblige those who do! LOL!
Time saving tip: I bake a whole butternut squash and divide portions into sections of a muffin tin. Each muffin cup holds approximately 1/2 cup. With the squash I baked the other day, I had one portion for these muffins and 5 to freeze to make muffins, quick bread or even use in a smoothie at another time.
1/2 cup butternut squash puree, thawed (if it was frozen to start with)
1/3 cup butter, melted
1/2-1 cup sugar (I used 1/2 a cup of evaporated cane juice in these and they could've used a smidge more)
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cups whole white wheat flour
2 Tbsp. Demerara sugar, optional
Mix together the first four ingredients (wet). Then add the next four (dry ingredients). Stir to combine. Fill muffin cups (I used a mini muffin tin) and bake in a preheated 350 degree oven 10 minutes. To check for doneness, gently touch the top of a muffin. If the muffin springs back, they are done. If there is a dent left in the muffin, let them bake a couple minutes more.