• Squash Muffin Mix

    Squash Muffin Mix
    Use A-B-C Muffin Mix Base


    4 eggs
    3 tsp. vanilla
    1 cup oil
    2 cup Water
    5 1/2 cups muffin mix
    2 cups mashed squash
    1 Tb. pumpkin pie spice
    1/2 cup each chopped nuts and raisins

    The batter should be slightly lumpy.

    Fill muffin tins 3/4 full. Bake for 18 to 20 minutes, or until muffins are golden brown.

    Muffins freeze well.
    To reheat frozen muffins, microwave on high for 30 seconds per muffin.

    Makes 24 Regular size muffins, or 12 Extra Large
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    Comments 1 Comment
    1. Donna-M's Avatar
      Donna-M -
      I just make these. I used hubbard squash. So delish!!


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