Use any of your leftover squash for this…the mornings are perfect now for that fall aroma of spices and squash!
2 cups biscuit mix (Bisquick, Jiffy…)
¼ tsp nutmeg & cloves
½ cup sugar
½ tsp cinnamon (or more)
1 egg
¾ cup milk (or sub)
2 Tbs oil or melted butter
½ to ¾ cup mashed squash
Combine dry ingredients. Mix wet ingredients well. Blend the wet mixture with the dry mixture. Fill greased muffin tins and bake at 400 degrees for 12-20 minutes (you know, until they’re done… toothpick comes out clean, top should spring back when you poke it, should smell fantastic, etc).
Comments are closed.