Butternut Squash Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
Flour 1-1/2 cup White sugar 3/4 cup Brown sugar 1/2 cup Salt 1/2 tsp. Baking soda 1 tbps Cinnamon 1 tbsp. Nutmeg 1 tbps 3 eggs Vanilla 1 tsp. Butternut squash 3/4 cup Water or Milk 1/4 cup
Mix all dry ingredients together. beat eggs and then add to dry mix. Mix in milk, and vanilla. Gently fold in butternut squash (mashed or pureed). Batter should be runny and similar to a pancake mix. If its too thick add a bit more milk. Bake at 350 for 12 minutes or longer if needed at higher altitude (Takes me about 18 in Colorado and 14 in Alaska).
Serving Size: Makes about 15-20 muffins. I fill my cups about halfway.
Serving Size: Makes about 15-20 muffins. I fill my cups about halfway.
Nutritional Info Amount Per Serving
- Calories: 121.1
- Total Fat: 1.2 g
- Cholesterol: 41.0 mg
- Sodium: 423.6 mg
- Total Carbs: 25.9 g
- Dietary Fiber: 0.8 g
- Protein: 2.5 g
Member Reviews