Butternut Squash Muffins

It has been awhile but I am back with a vengenance. I made two types of muffins this morning and they both turned out well. As always I am trying to get more veggies into my kids and I found this recipe and also made a fabulous Gingery Butternut Squash soup. And together it was a delicious lunch. The muffins are very nice and light in texture and flavour. They were perfect for dipping in to the soup. I could not get enough and the girls liked the muffins and tolerated the soup.

• Ingredients
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• 1/2 pound peeled, seeded and cubed butternut squash
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 cup white sugar
• 1/4 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 3/4 cup milk
• 1 egg, beaten
• 1 tablespoon butter, melted
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• Directions
• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan. In a medium saucepan with enough water to cover, boil squash 20 minutes, or until tender. Remove from heat, drain, and puree in a food processor. In a large bowl, whisk together flour, baking powder, white sugar, salt and pumpkin pie spice. In a medium bowl, thoroughly mix together milk, egg and butter. Stir in squash. Fold the squash mixture into the flour mixture just until moistened. Spoon the batter into the prepared muffin pan, filling cups about 1/2 full. Bake 20 minutes in the preheated oven.