Squash Corn Muffins (Stevia sweetened)

We have yellow squash growing like crazy in our garden. These muffins were super and no sugar added. They had a lot of flavor (although you could not taste or see the purred squash) and the muffin stayed together wonderfully (not a crumbly cornbread). What a creative way to use squash (and stevia). I will be canning or freezing pured squash so we can enjoy these all fall/winter long.

Complements: Baking with Stevia by Rita DePuydt

1/2 cup safflower or olive oil
2 eggs
3/4 teaspoon stevia extract (white powder form)
1 cup organic buttermilk (or unsweetened soymilk)
1/2 cup organic cows milk (or unsweetened soymilk)
1 cup pured squash (packed) (yellow, butternut or delicata squash all work well)
1 cup whole wheat pastry flour
1 cup unbleached white flour
2 cups corn flour
4 teaspoons baking powder
1/2 teaspoon salt

Preheat oven to 375 degrees. Oil muffin pans. Yields 18 muffins. Whip together the oil, eggs, and stevia. Add the milk and beat. Fold in the pured squash, just lightly mixing. Sift together the flours, baking powder, and salt. Fold the dry ingredients into the wet without over-mixing. Spoon into muffin pans. Bake for 20-25 minutes.