Heat the oven to 400 degrees and line 12 muffin pan cups with paper liners. Steam the butternut squash until tender, then mash it and set aside. In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg. In a separate bowl, beat together the butter and sugar until creamy, then stir in the squash and the eggs. Stir the flour mixture into the wet ingredients, being careful not to overmix (the batter will be stiff). Fill each muffin cup two-thirds full and bake for 12 to 15 minutes or until done. Serve warm with butter, jam or honey.
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