Raised Squash Muffins

Ingredients

• 0.25 oz Active dry yeast (Equivalent to 1/4 of a standard yeast cake)
• 0.25 cup Lukewarm water
• 0.25 cup Butter, melted
• 2.5 cups All-purpose flour
• 0.5 cup Cooked and mashed squash
• 0.25 cup Granulated sugar
• 0.5 tsp Salt
• 0.5 cup Milk, lukewarm

Instructions

1. 1In a small bowl, dissolve the active dry yeast in 1/4 cup lukewarm water. Let stand for 5-10 minutes, or until foamy.
2. 2In a large bowl, combine the lukewarm milk, mashed squash, sugar, salt, and melted butter. Mix well.
3. 3Add the dissolved yeast mixture to the milk and squash mixture. Gradually add the flour, mixing until a soft dough forms.
4. 4Cover the bowl with a clean cloth or plastic wrap and let rise in a warm place overnight (8-12 hours).
5. 5Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
6. 6Gently punch down the dough and spoon it into the prepared muffin tin, filling each cup about 2/3 full.
7. 7Bake for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
8. 8Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.