Squash Muffins

Tried these out for a dinner with friends recently, and they got rave reviews.

Ingredients:
3/4 cup white sugar

1/2 cup shortening
1 egg, beaten
1 cup cooked squash
1/2 t vanilla

1 tsp salt
1 tsp baking soda
2 tsp cream of tartar
1-1/2 cups flour

sprinkle of ginger, nutmeg & cinnamon

Directions:
Pre-heat the oven to 350°F.

Grease a muffin pan large enough for 12 muffins, or line with paper muffin cups.

Cream together the sugar and shortening, until very light and fluffy.

Beat in the egg and squash.

In a small bowl, sift together the dry ingredients.

Add this to the creamed mixture very gradually, beating well after each addition.

Spoon into 12 muffin cups (they will be quite full).

Bake at 350°F for 15 to 20 minutes.

Cool on a wire rack.

High altitude tips: slightly decrease baking soda, sugar, and shortening. Add 2 tsp of water to the wet mix.