LEFTOVER SQUASH MUFFINS 
3 c. flour
1 c. sugar
4 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 c. milk
1 c. mashed squash
1/2 c. butter, softened
2 eggs

Put in bowl in order given. Mix just enough to blend. Bake at 375 degrees for 18 to 20 minutes. Makes 2 dozen.

 

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