Butternut squash and Feta Muffins
- Number of Servings: 16
Ingredients
redients:Butternut Squash, 2 cup, cubes (remove)*Extra Light Olive Oil, 2 tbsp (remove)Spinach, fresh, 2 cup (remove)Cilantro, raw, 2 tbsp (remove)Sunflower Seeds, without salt, .75 oz (remove)Parmesan Cheese, grated, .5 cup (remove)Feta Cheese, .5 cup, crumbled (remove)Yellow Mustard, 2 tsp or 1 packet (remove)Egg, fresh, 2 large (remove)Milk, 1%, .75 cup (remove)*Whole Wheat Flour, 2 cup (remove)Baking Powder, 4 tsp (remove)
16 ish muffins
Pre-heat to 400
Roast squash, mix cooled squash with spinach, cilantro (chopped), cheeses and sunflower kernels. Mix egg w/milk, fold into squash, mix in flour and powder and lightly salt.
Bake 15-20 minutes until done.
Number of Servings: 16
Recipe submitted by SparkPeople user JLENTES.
Pre-heat to 400
Roast squash, mix cooled squash with spinach, cilantro (chopped), cheeses and sunflower kernels. Mix egg w/milk, fold into squash, mix in flour and powder and lightly salt.
Bake 15-20 minutes until done.
Number of Servings: 16
Recipe submitted by SparkPeople user JLENTES.
Nutritional Info Amount Per Serving
- Calories: 126.7
- Total Fat: 5.4 g
- Cholesterol: 33.8 mg
- Sodium: 256.4 mg
- Total Carbs: 15.5 g
- Dietary Fiber: 2.8 g
- Protein: 5.7 g
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