2 cups of cooked squash (drained and mashed)
1 cup of melted butter
3 cups of all-purpose flour (I used whole wheat, but you can use either or half and half)
1 Tbsp plus 2 tsps pf baking powder
1 tsp of salt
Wash your squash and cut the stems off as well as any undesirable places. Cut into pieces and boil until tender. Drain.
Mash squash and add eggs and butter. (I did this in my Kitchen Aid mixer, adding eggs and melted butter.)
Combine dry ingredients in a bowl and add to the wet ingredients. Mix just until all is combined well.
Spoon into greased muffin pans, filling 3/4 of the way.
Bake on 350 degrees F for 20 minutes or until toothpick inserted comes out clean.
Remove from oven and let cool on a baking rack.
Enjoy! Makes an awesome breakfast muffin.