Paulette Vickery's Recipes

Shaker Squash Muffins

breads, vegetables

3/4 cup brown sugar
1/4 cup molasses
1 each stick butter, softened
1 each egg, beaten
1/4 cup nuts, chopped
1 cup cooked, mashed, squash
1 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cup flour

Cook, drain, and mash squash, to the consistency of mashed potatoes. Cream together, sugar, molasses, and butter. Add egg and squash, and blend well. Combine flour with baking soda and salt. Beat flour mixture into squash batter. Fold in nuts. Fill well greased muffin pans, half full with batter. Bake at 375 degreesfor 20 minutes.

Yield: 15 servings

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