2 c. cooked mashed squash (Hubbard, butternut, yams, sweet potatoes, pumpkin, carrots)
2 tbsp. baking molasses (or blackstrap for stronger flavor)
1 c. all purpose flour
1 c. whole wheat flour
1/2 c. brown sugar
1 tsp. cinnamon
1/2 tsp. ginger (optional)
Pinch ground cloves (optional)
3 tsp. baking powder
1/2 tsp. baking soda
1 c. seedless raisins (optional)
3 beaten eggs
1/3 c. vegetable oil
1/2 c. fruit juice (orange or apricot nectar) or 1 c. plain or vanilla yogurt

Squash/molasses blend can be prepared ahead of time and refrigerated for several days. Preheat oven to 400 degrees. Ingredients should be room temperature.

Blend dry ingredients first in large bowl. Blend all liquid ingredients well in medium bowl. Stir in squash mix. Stir liquid into dry ingredients, fold in raisins (optional).

Spoon batter into well greased muffin cups. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Makes about 2 dozen medium sized muffins.