Squash Muffins
UMass Agricultural Extension Office, "Squash for Fall and Winter Use", 1953

2 cups bread flour
4 tsp baking powder
1 tsp salt
3 tbsp sugar
1 cup mashed squash
2 tbsp melted fat
1 egg
1 cup milk

Measure and sift flour, powder, salt, and sugar together. Mix squash and milk, then add to beaten egg and fat. Combine two mixtures with as little beating as possible. Fill greased muffin pan 3/4 full and bake in hot (400 F) oven 20 to 25 minutes, until golden brown.