Butternut Squash Muffins

2 1/2 cups flour
1 cup sugar
4 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1/4 cup butter
2 eggs
1 1/2 cups butternut squash, cooked and well drained
3/4 cup milk
1 cup raisins

Preheat oven to 350 degrees. Sift together first six ingredients. Cut in the butter until the mixture resembles cornmeal. In a separate bowl, beat eggs; then add squash, milk, and raisins and stir. Add the wet ingredients to the dry, just enough to mix. Bake at 350 for 30-35 minutes. (Makes 24 muffins)