I just made these and I think they're awesome! I followed the proportions almost exactly (I weighed my pre boiled squash, it was 1/2 lb). I did make one tiny mistake and only use 1/4 cup milk instead of 3/4. Otherwise, all the same. I didn't food process my squash, I just drained it, added it to the egg/milk/butter and mashed it with a fork. I added a crumble topping made form 1/2 oz pecans (9 halves), 3 tbsp brown sugar, 1 1/2 tbsp flour, and 1 tbsp butter. This was just enough not to add too many calories to each muffin, but gave it that sweet flavor boost. Also, I think mashing the squash instead of pureeing left more of the squashy flavor intact. All in all, I think they're awesome this way. Oh, also, I made 15 instead of 12, which I calculated from my ingredients to mean they're only 100 calories a muffin with 3 grams of fat! Hooray for muffins! Oh, and since they were a little smaller, I didn't bake 20 minutes.
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I just made these and I think they're awesome! I followed the proportions almost exactly (I...