Sweet Squash (Mini) Muffins

Directions

1. 1
   Bring to a boil the water and the squash. Cover, reduce heat, and simmer until tender, about 30 minutes.
2. 2
   Drain well.
3. 3
   Mash the squash. Using a strainer, drain well. Discard liquid.
4. 4
   Preheat oven to 375-degree F.
5. 5
   Mix the squash, milk, margarine, and eggs well. Set aside.
6. 6
   Mix flour, sugar, baking powder, and salt; and create a well in the center.
7. 7
   Place squash mixture in the well, stirring until the dry ingredients are just moistened.
8. 8
   Split batter evenly among muffin pans sprayed with vegetable cooking spray.
9. 9
   Bake 15-20 minutes in a 375-degree F oven. Remove from pan; let cool on wire rack.
10. 10
    These only last about 3-5 days max. before spoiling (less if left out, more if stored in refrigerator). Good for freezing though! Defrost in refrigerator or microwave.