Muffin Love

I'm not sure where the name originated, but we often call our youngest son "Muffin Love". It's not surprising I suppose that the little guy just loves muffins! I was thrilled to see the return of squash to our weekly box as this recipe is a favorite in our house. It makes a perfect afternoon snack with a glass of milk. The source for this recipe is a mystery to me. I have it jotted down on a crumpled sticky note and I'm thinking I did a little substituting here and there. They are most certainly not low in fat and sugar...but they sure are tasty. Hubby calls them ginger cookie muffins...yum!

Squash Muffins

3/4 cup brown sugar
1/4 cup molasses
1/2 cup butter
1 egg
1 cup mashed cooked squash
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/4 tsp cloves
1 cup white flour
3/4 cup whole wheat flour
add nuts or raisins if you wish

Cream sugar, molasses, butter. Add eggs and then squash. Mix in dry ingredients.

Bake at 375 for 18-20 minutes.

Happy Friday!