Squash muffins are sure to be a household favorite

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Okay. Get ready… One… Two… Three… TURN YOUR NOSES UP! That’s the response I got the first time I made these muffins, and made the mistake of telling my family what it was before they tasted them.   Once they did, though, there wasn’t a single one left! I found this recipe in the Autumn 1985 issue of Country Cooking, and have slightly adapted it to our tastes. Now, it is definitely one of our favorites. So, go ahead – I dare you to make them. And if you do, WAIT until after they are eaten to confess to the main ingredient!

Squash Muffins

1/2 cup Butter, softened

1/4 cup Grandma’s Molasses

1-1/4 cooked Squash – drained and lightly chopped

1 teaspoon Baking Soda

1/2 cup Brown Sugar

1 Egg

1-3/4 cups Flour

1/2 teaspoon Salt

Grease a 12-muffin cup pan. Beat butter until light; add sugar and molasses and stir until well blended. Add egg and squash. IN a small bowl, mix dry ingredients. Add to squash mixture, just until incorporated. Spoon into muffin cups and bake until lightly browned, approximately 20 minutes. Cool slightly and serve.

I found this recipe in the Autumn 1985 issue of Country Cooking, and have slightly adapted it to our tastes.