Zephyr Squash Muffins



2 cups of cooked squash (drained and mashed)

2 eggs

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.

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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.

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Remove from oven and let cool on a baking rack.


Enjoy! Makes an awesome breakfast muffin.

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