Makes 20 small muffins
Steam these squash for autumnal muffins.
3 eggs
1 cup honey
1 cup veggie oil
2 cups steamed squash
3 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon baking soda
3 teaspoons ground cinnamon
1 cup coarsely chopped walnuts
1 cup raisins
Beat the eggs until light and foamy. Add the honey, oil, squash and vanilla, and mix lightly but well. Combine the flour, salt, soda, baking powder, and cinnamon. Add to the egg/squash mixture and stir until well blended. Add nuts and raisins. Pour into greased or lined muffin tins. Bake in a preheated 350 degree F oven for 20-25 minutes. They will stay fresh for 4 days, or freeze them for up to 2 months.