In a time before the introduction of pressed and processed oils baking was done primary with diary products, lard and sometimes olive or coconut oil. In the late 1800’s the development of baking powder made it easier for the average household to bake breads. Yeast at the time was difficult at best since it came in blocks and was not the dried instant yeast found today. This squash bread I made does not use oil but used a little butter and less sugar than normally is used in a lot of recipes today. Still this bread was reserved for special times because of the cost of the eggs and sugar during these times. The muffins came out moister and lighter than I figured they would and they were still moist the next day.  I plan to remade the recipe but next time I plan to add more flavor in the form of spices and vanilla and most likely add more squash.

1 1/2 cups all purpose flour
1/4 teaspoon salt
1/2 cup sugar
2 teaspoon baking powder
1 egg
3/4 cup milk
1/2 cup squash
1 tablespoon butter, melted

Sift together flour, salt, sugar, and baking powder into a mixing bowl. In s separate bowl beat egg vigorously and stir in milk, squash and butter. Stir into dry ingredients using a few stokes as possible.  Pour into well greased muffin tin and bake in a preheated 225° degree oven for 25 to 30 minutes.  As soon as you take the muffins out of oven take the muffins out of the pan onto a rake to cool. Makes 12 muffins.