Squash Muffins

October 23, 2009, Posted by Carmen Lopez Marshall at 7:52 am | No Comments

Squash Muffins

¾ cup white sugar
½ cup shortening
1 egg, beaten
1 cup cooked squash
1 tsp salt
1 tsp baking soda
2 tsp cream of tartar
1½ cups flour

Pre-heat the oven to 350°F.

Grease a muffin pan large enough for 12 muffins, or line with paper muffin cups.

Cream together the sugar and shortening, until very light and fluffy.

Beat in the egg and squash.

In a small bowl, sift together the dry ingredients.

Add this to the creamed mixture very gradually, beating well after each addition.

Spoon into 12 muffin cups.

Bake at 350°F for 15 to 20 minutes.

Cool on a wire rack.

You can add a dash of nutmeg and a sprinkle of cinnamon to the dry ingredients to give the squash a “pumpkin pie” flavor.

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