Muffins, Squash
Recipe archives for the Jewish Food Mailing List
Ingredients
- 2 4-ounce jars Stage 2 butternut squash baby food
- 1/2 cup oil
- 3/4 cup brown sugar
- 1 tsp. water
- 1 tsp. vanilla
- 1 tsp. lemon juice
- 1-1/4 cups flour
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 2 eggs
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