BUTTERNUT SQUASH MUFFINS, DIABETIC
Make and share this Butternut Squash Muffins, Diabetic recipe from Food.com.
Provided by Annacia
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F (200°C). Lightly grease a 12 cup muffin pan.
- 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.
- In a large bowl, whisk together flour, baking powder, SPLENDA® Granular, salt and pumpkin pie spice.
- In a medium bowl, thoroughly mix together milk, eggs, and butter.
- Stir in squash.
- Fold the squash mixture into the flour mixture just until moistened.
- Spoon the batter into the prepared muffin pan, filling cups about 1/2 to 2/3 full.
- Bake 20 to 25 minutes in the preheated oven, or until a toothpick inserted in the centre of a muffin comes out clean.
- Remove from muffin pan and cool on a wire rack.
Nutrition Facts : Calories 110.2, Fat 3.5, SaturatedFat 1.9, Cholesterol 42.5, Sodium 191.4, Carbohydrate 16.6, Fiber 0.7, Sugar 0.5, Protein 3.2
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Sawera Ajmal
[email protected]Yum!
moriom kawser
[email protected]These muffins were really easy to make and they turned out great! I used a mini muffin tin and they were the perfect size for a snack or breakfast on the go. I'll definitely be making these again.
Siv Sada
[email protected]I was pleasantly surprised by how delicious these muffins were. I'm not usually a fan of butternut squash, but it was so well-balanced with the other flavors in the muffin that I couldn't taste it. The muffins were also very moist and fluffy. I would
Michael Arjun
[email protected]These muffins were a big hit with my family! They're moist, flavorful, and have just the right amount of sweetness. I love that they're made with whole wheat flour and butternut squash, which makes them a healthier option than traditional muffins. I'