Butternut squash muffins
- Number of Servings: 20
Ingredients
3 Cups Whole wheat flour1 cup Brown sugar4 tsp Baking powder1/2 tsp Salt2 tsp ground nutmeg2 Large eggs1 1/2 cups milk (2% used in calculation)2 Tbsp butter melted1 Cup butternut squash purree
Preheat oven to 400 degrees
Mix dry ingredients in one bowl and wet ingredients in another
Add wet ingredients to dry ingredients and stir until combined. Do not over mix.
Spoon batter into muffin cups and bake for 20-25 min Or until toothpick inserted in center comes out clean.
Remove from Muffin tin and cook on rack.
I love to dig into mine while they are still warm but to each their own.
Number of Servings: 20
Recipe submitted by SparkPeople user LANI_BEAR.
Mix dry ingredients in one bowl and wet ingredients in another
Add wet ingredients to dry ingredients and stir until combined. Do not over mix.
Spoon batter into muffin cups and bake for 20-25 min Or until toothpick inserted in center comes out clean.
Remove from Muffin tin and cook on rack.
I love to dig into mine while they are still warm but to each their own.
Number of Servings: 20
Recipe submitted by SparkPeople user LANI_BEAR.
Nutritional Info Amount Per Serving
- Calories: 135.9
- Total Fat: 2.4 g
- Cholesterol: 25.8 mg
- Sodium: 182.5 mg
- Total Carbs: 26.5 g
- Dietary Fiber: 2.6 g
- Protein: 3.8 g
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