Winter Squash Muffins

Cut up and remove seeds from a small winter squash (ie butternut, acorn). Or use one 15 oz can of prepared squash. Bake in oven at 350 degrees until tender. Let cool, remove skins, measure about 2 cups and puree in blender until smooth.

covering in foil while baking helps prevent burning

In a bowl mix:
squash
1 1/4 tsp almond extract (or vanilla)
2/3 cup olive oil
2 large eggs
3/4 cup sugar
1 1/3 cup raisins
1/2 cup chopped walnuts

In a separate bowl, sift together:
2 cups all-purpose flour
1 1/2 tsp cinnamon
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda

Combine the four mixture into the squash mixture and put into cupcake molds (recipe makes 18 small muffins) or into an 8/9 inch circle cake pan. Cook at 350 degrees until browned on top and passes the toothpick test. About 12 minutes for the cupcakes and 20-25 minutes for the cake pan.

finished product

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