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Tuesday, February 28, 2017

Winter Squash Muffins Recipe

Moist, scrumptious and studded with raisins, these easy muffins from Mary Detweiler in West Farmington, Ohio make a lovely breakfast treat or round out a meal with fall-fresh flavor.

This recipe is: Healthy

12 Servings
Prep: 20 min. 
Bake: 25 min.

1-1/3 cups whole wheat flour
1/2 cup raisins
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 egg
1 cup pureed cooked winter squash
1/2 cup buttermilk
1/3 cup honey
1/4 cup butter, melted

In a large bowl, combine the first six ingredients. In a small bowl, whisk the egg, squash, buttermilk, honey and butter. Stir into the dry ingredients just until moistened.
Coat muffin cups with cooking spray or use paper liners; fill half full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Yield: 1 dozen.

Nutrition Facts: 1 muffin equals 144 calories, 5 g fat (3 g saturated fat), 28 mg cholesterol, 218 mg sodium, 25 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Winter Squash Muffins published in Light and Tasty October/November 2006, p32

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