Spiced Butternut Squash Muffins

*Found on the allrecipes site and adapted

Ingredients

• 1/2 pound peeled, seeded and cubed butternut squash
• 1 1/2 cups gluten-free flour
• 2 teaspoons baking powder
• 1/2 cup white sugar
• 1/4 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 3/4 cup milk
• 1 egg, beaten
• 1 tablespoon butter, melted
• 1/2 cup raisins
• 1/2 cup chocolate chips

Directions

1. Preheat oven to 350 degrees F. Lightly grease a 12 cup muffin pan.
2. In a medium saucepan with enough water to cover, boil squash 20 minutes, or until tender. Remove from heat, drain, and puree in a food processor.
3. In a large bowl, whisk together flour, baking powder, white sugar, salt and pumpkin pie spice.
4. In a medium bowl, thoroughly mix together milk, egg and butter. Stir in squash. Fold the squash mixture into the flour mixture just until moistened.  Add raisins and chocolate chips.
5. Spoon the batter into the prepared muffin pan, filling cups about 2/3 full. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Remove from muffin pan and cool on a wire rack. 

 **176 calories per muffin