Squash Muffin Recipe - as requested

Sorry it took so long to post, FYI - this was not my receipe, I just made some adjustments to it, original is by Lindsay Ho.  I will list her recipe and highlight my changes.

Ingredients


· 1/2 pound peeled, seeded and cubed butternut squash

· 1 1/2 cups all-purpose flour - I used Quaker Oats blended into flour (note I have since found out you should blend oat flour with some regular flour for a "fluffy" texture, mine where "heavy" but I liked them)

· 2 teaspoons baking powder

· 1/2 cup white sugar – I used Splenda (the kind that measures like regular sugar)

· 1/4 teaspoon salt

· 2 teaspoons pumpkin pie spice

· 3/4 cup milk

· 1 egg, beaten

· 1 tablespoon butter, melted – I used some honey butter from Lone Star ( I had some left over and you know how I HATE to waste food)

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan.

2. In a medium saucepan with enough water to cover, boil squash 20 minutes, or until tender. Remove from heat, drain, and puree in a food processor.

3. In a large bowl, whisk together flour, baking powder, white sugar, salt and pumpkin pie spice.

4. In a medium bowl, thoroughly mix together milk, egg and butter. Stir in squash. Fold the squash mixture into the flour mixture just until moistened.

5. Spoon the batter into the prepared muffin pan, filling cups about 1/2 full. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Remove from muffin pan and cool on a wire rack.

Nutritional Information

Amount Per Serving Calories: 121
Total Fat: 1.9g
Cholesterol: 21mg

No idea what the values are with my changes, and I think I may have used to much squash because I had more then 12!!!!