Spiced Butternut Squash Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1/2 pound peeled, seeded and cubed butternut squash 1 cup wheat flour 1/2 cup instant oats2 teaspoons baking powder 1/4 cup Splenda sugar1/4 teaspoon salt 2 teaspoons pumpkin pie spice 3/4 cup milk 1 egg, beaten 1 tablespoon margarine, melted
1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan.
2. In a medium saucepan with enough water to cover, boil squash 20 minutes, or until tender. Remove from heat, drain, and puree in a food processor. (or just use frozen!)
3. In a large bowl, whisk together flour, oatmeal, baking powder, Splenda, salt and pumpkin pie spice.
4. In a medium bowl, thoroughly mix together milk, egg and margarine. Stir in squash. Fold the squash mixture into the flour mixture just until moistened.
5. Spoon the batter into the prepared muffin pan, filling cups about 1/2 full. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Remove from muffin pan and cool on a wire rack.
Number of Servings: 12
Recipe submitted by SparkPeople user CHANDRACETA.
2. In a medium saucepan with enough water to cover, boil squash 20 minutes, or until tender. Remove from heat, drain, and puree in a food processor. (or just use frozen!)
3. In a large bowl, whisk together flour, oatmeal, baking powder, Splenda, salt and pumpkin pie spice.
4. In a medium bowl, thoroughly mix together milk, egg and margarine. Stir in squash. Fold the squash mixture into the flour mixture just until moistened.
5. Spoon the batter into the prepared muffin pan, filling cups about 1/2 full. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Remove from muffin pan and cool on a wire rack.
Number of Servings: 12
Recipe submitted by SparkPeople user CHANDRACETA.
Nutritional Info Amount Per Serving
- Calories: 91.9
- Total Fat: 1.9 g
- Cholesterol: 18.5 mg
- Sodium: 59.5 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 2.7 g
- Protein: 3.2 g
Member Reviews
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CD3028098
No Splenda for me, thanks!
I've found that most muffin recipes work fine with much less sugar. My muffin recipe (for banana or pumpkin) has 1/3 cup sugar to 2 cups flour and 1 cup (banana or pumpkin) puree, to make 12 standard muffins. Give it a try if, like me, you avoid artificial sweeteners. - 11/14/12