Today we made Squash Cinnamon Muffins!
2C baked, seeded, mashed butternut squash, 1/2 coarsely chopped walnuts, 1 3/4C flour, 1/2t cinnamon, 1/2t nutmeg, 2t baking powder, 1/2t salt, 2 eggs, 1/2C sugar, 1/4C butter, melted, 1/2C skim milk, 1/2t almond extract
Topping: 3T sugar, 1T cinnamon
Preheat oven to 375F.
Sift together dry ingredients. In separate bowl, beat together melted butter, eggs, sugar, milk and extract.
Mix in squash. Blend well.
Make a well in the dry ingredients. Mix in wet until almost blended.
Fold in walnuts.
Turn into lined, nonstick or greased muffin tin.
Mix topping ingredients. Sprinkle on muffins.
Bake 20-25 minutes or until toothpick inserted in center of center muffin comes out clean.