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1 C. milk
2 tbsp. melted shortening
2 C. all-purpose flour
1/4 tsp. salt
1/3 C. sugar
4 tsp. Clabber Girl Baking Powder
1 C. cooked and mashed butternut squash
1 lg. eggs
In medium bowl, combine flour, salt, sugar, and Clabber Girl Baking Powder. Stir to combine thoroughly. In a separate bowl, combine squash, egg, and milk. Beat until mixture is combined. Add liquid ingredients to dry along with melted shortening and combine.
Preheat oven to 400° F. Pour muffin batter into greased or paper-lined muffin tins; filling each muffin cup 1/2 full. Bake for 15 minutes or until muffins test done. To test muffins, insert a toothpick into the center of a muffin then remove and visually inspect toothpick to ensure it is clean. When toothpick is clean when removed the muffins are done.
1 C. milk
2 tbsp. melted shortening
2 C. all-purpose flour
1/4 tsp. salt
1/3 C. sugar
4 tsp. Clabber Girl Baking Powder
1 C. cooked and mashed butternut squash
1 lg. eggs
In medium bowl, combine flour, salt, sugar, and Clabber Girl Baking Powder. Stir to combine thoroughly. In a separate bowl, combine squash, egg, and milk. Beat until mixture is combined. Add liquid ingredients to dry along with melted shortening and combine.
Preheat oven to 400° F. Pour muffin batter into greased or paper-lined muffin tins; filling each muffin cup 1/2 full. Bake for 15 minutes or until muffins test done. To test muffins, insert a toothpick into the center of a muffin then remove and visually inspect toothpick to ensure it is clean. When toothpick is clean when removed the muffins are done.