Squash Muffins


1 1/2 c. unsifted flour
1/4 c. firmly packed light brown sugar
1 tbs. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 egg
1 c. pureed cooked squash
1/2 c. milk
1/4 c. butter, melted

Preheat oven to 400°.
Combine flour, sugar, baking powder, salt,
cinnamon and nutmeg. Combine egg, squash, milk
and butter and stir into dry ingredients
just until mixture is moistened.
Spoon into greased muffin cups;
bake 15-20 min. Makes 12 muffins.