Butternut Squash Muffins (12 servings) 2 cups whole wheat flour 1 cup grated butternut squash 3/4 cup low-fat milk 1 egg or 2 egg whites 1/4 cup canola oil 1/4 cup brown sugar - packed 3 Tablespoons pure maple syrup 2 teaspoons baking powder 1/2 teaspoon grated nutmeg 1/2 teaspoon salt Preheat oven to 350 degrees. Prepare 12 muffin cups with paper baking cups or non-stick cooking spray. In a medium bowl, stir together the grated squash, brown sugar and maple syrup. Let sit for 10 minutes. In a larger bowl, sift together the flour, baking powder, nutmeg and salt. Add squash mixture to flour mixture. Add remaining ingredients (milk, egg and canola oil). Stir until flour mixture is fully moistened. Do not over mix. Dollop batter into the prepared muffin cups, filling each cup to about the 2/3 point. Bake for 20 to 25 minutes. Test with a toothpick to assure muffins are done. A toothpick inserted in the center of the largest muffin should come out clean. If batter sticks to the toothpick, give it a few more minutes. Serve warm with butter. Like butternut squash on its own, this muffin comes alive as soon as you add a pat of butter (or I like "I Can't Believe It's Not Butter"). A healthy and tasty treat. Mr Breakfast would like to thank Mr Breakfast for this recipe. Recipe number 1188. Submitted 2/18/2004.