Butternut Squash Muffins

• 1 1/2 cups all purpose flour
• 1 1/2 cups yellow cornmeal
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 1/2 cups roasted butternut squash
• 3 eggs, beaten
• 1 cup sugar
• 2/3 cup buttermilk
• 1/2 cup orange juice
• 1/2 cup melted butter
• 2 tablespoons Grand Marnier liqueur, optional

1. Preheat oven to 375 degrees.
2. Butter or spray cooking oil on your muffin pan.
3. In a large mixing bowl, sift together flour, corn meal, baking soda, salt, cinnamon, nutmeg and cloves.
4. In another bowl, squish the roasted butternut squash with a fork to prevent large lumps.
5. To the squash add the eggs, sugar, buttermilk, orange juice, butter and liqueur. Mix well.
6. Make a well in the dry ingredients and add the squash mixture and stir just until moistened.
7. Spoon into prepared muffin pan and bake for 15 minutes or until a tester comes out clean.

flour, yellow cornmeal, baking soda, salt, cinnamon, ground nutmeg, ground cloves, butternut squash, eggs, sugar, buttermilk, orange juice, butter, grand marnier

Taken from food52.com/recipes/7306-butternut-squash-muffins (may not work)