1 egg or 1/4 c. eggbeaters
1 c. squash, sieved
1/2 c. milk (more if squash dry)
1/2 c. sugar
2 tbsp. liquid shortening
2 c. flour
4 tsp. baking powder
1/2 tsp. salt

Blend together egg, squash, milk and sugar. Sift flour, baking powder, salt together. Add to squash mixture and stir quickly in mix. Fill greased muffin tins - 2/3 full. Bake 425 degrees 20 minutes. Good with soup!