Healthy Butternut Squash Muffins - cooking recipe

Ingredients

1 cup butternut squash, peeled, seeded and cubed
1 cup wheat flour
1/2 cup all-purpose flour
2 teaspoons baking powder
1/3 cup brown sugar
1/4 teaspoon salt
2 teaspoons pumpkin pie spice
3/4 cup milk, soy
1 egg, beaten
1/4 cup applesauce

Preparation

Preheat oven to 400 degrees. Lightly grease a 12 cup muffin pan.
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.
In a large bowl, whisk together flour, baking powder, sugar, salt and pumpkin pie spice.
In a medium bowl, thoroughly mix together milk, egg and applesauce. Stir in squash. Fold the squash mixture into the flour mixture just until moistened.
Spoon batter into the greased muffin pan, filling cups about 1/2 full. Bake 20 minutes.