recipe adapted from Martha Rose Shulman, New York Times, October 2012
Makes 12 muffins
Preheat oven to 375 degrees F. Line a 12 muffin cup pan with paper liners.
Beat together eggs, molasses and sugar (electric mixer or the old-fashioned way with a bowl and wooden spoon). Add in the squash purée, milk and vinegar, oil and vanilla.
Whisk together the flours, baking soda, spices and salt. Stir into the squash mixture and portion batter into lined muffin cups. Bake 20 minutes, until muffins have risen and a tester comes out clean. Let cool 15 minutes in pan, then remove muffins to wire rack to cool completely.