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| Butternut Squash Muffins (File Photo) |
Two nights ago we enjoyed yummy Butternut Squash at dinner. After dinner there was about a 1/2 Cup of the mashed veggie left in our veggie dish. It was enough of the veggie to bake a batch of Butternut Squash Muffins in the next day or two. That day was today! I am using a File Photo above, but the muffins are now cooling on a cooling rack. They are delicious with either currants or raisins.
**Because of the high cost of Eggs these days, I used 1 Whole Egg instead of 2 Egg Whites when preparing these muffins.
It is an easy recipe! Usually, after baking and cooling, 4 of the Muffins are packed away, labeled and placed in our freezer to enjoy in a few weeks. They are a great treat to find tucked away in our freezer on another day.
Click here for my recipe, so you can bake a batch too!
Enjoy!
Yummy!
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