Golden Harvest Muffins

From Yankee Magazine's New England Innkeepers' Cookbook

Quickbreads, Coffee Cakes Recipes | Bread Recipes

Yield: Makes 16 to 18.

The combination of winter squash, molasses, and raisins creates a hearty treat with a terrific taste. Moist and cakelike, these muffins fit any occasion. The Periwinkle Guest House, Nantucket Island, Massachusetts

• 1/2 cup butter or margarine, softened
• 3/4 cup sugar
• 1 egg
• 1/4 cup light molasses
• 1 cup mashed, cooked winter squash
• 1-3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup raisins

In a large bowl, cream together the butter or margarine and sugar. Add the egg, molasses, and squash and beat until well blended. In another bowl, sift together the flour, baking soda, baking powder, and salt. Stir into the squash mixture. Add the raisins and mix gently.

Spoon the batter into greased or paper-lined muffin tins and bake in a preheated 357 degree oven for 30 minutes.

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