Combine egg, squash, milk, and maple syrup, then add in the dry ingredients and stir until combined. Add in optional raisins. Spoon into greased muffin cups and sprinkle brown sugar on top of each muffin. Bake at 350 degrees for 15 minutes.
Gluten-free flour blend
4 parts sorghum1 part tapioca starch1 part arrowroot powder. For this recipe, I mix together 1 c. sorghum flour, 1/4 c. tapioca starch, and 1/4 c. arrowroot powder, then store the remaining flour blend in a small jar.