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    You are in: Home / Recipes / Butternut Squash Muffins, Diabetic Recipe
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    Butternut Squash Muffins, Diabetic

    Butternut Squash Muffins, Diabetic. Photo by SusieQusie

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Annacia's Note:

    This comes from the Splenda site and makes a very tasty muffin that is lower in fat and sugar.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400°F (200°C). Lightly grease a 12 cup muffin pan.
    2. 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.
    3. 3
      In a large bowl, whisk together flour, baking powder, SPLENDA® Granular, salt and pumpkin pie spice.
    4. 4
      In a medium bowl, thoroughly mix together milk, eggs, and butter.
    5. 5
      Stir in squash.
    6. 6
      Fold the squash mixture into the flour mixture just until moistened.
    7. 7
      Spoon the batter into the prepared muffin pan, filling cups about 1/2 to 2/3 full.
    8. 8
      Bake 20 to 25 minutes in the preheated oven, or until a toothpick inserted in the centre of a muffin comes out clean.
    9. 9
      Remove from muffin pan and cool on a wire rack.

    Ratings & Reviews:

    • on February 06, 2008

      35

      For a muffin as low-calorie as this one, this recipe is a treat. Based on the previous review, I did use half whole wheat flour, but I still found them to be somewhat bland. Someone suggested that it's missing "sweetness," so maybe I'll try them again and increase the Splenda to half a cup. I used about 3/4 cup frozen (defrosted) cooked winter squash, fat-free soymilk, and three egg whites. I just skipped the butter altogether since I figured I probably had more squash than I would have had I cooked down 1 1/2 cups raw squash. I also didn't have pumpkin pie spice, so I substituted 1 teaspoon of cinnamon and half a teaspoon each ground nutmeg and allspice. I was lazy and used muffin liners, and I had a VERY difficult time getting the muffin off the paper... but maybe it just had to sit for a day, because I gave them to someone who said that there was no problem with it! Still, next time I think I'll skip that and just spray the pan! They rose beautifully, too. In all, this could definitely become a five-star recipe with some tinkering. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 20, 2007

      45

      Basing my rating on the taste and texture of these as compared to other low-fat/low-calorie muffins, these were OK. The taste is a tad bland despite increasing the spices and using FF pumpkin spice flavor coffee creamer for 1/2 the milk. The texture is dense and moist, almost egg-y. I needed to bake mine about 5 minutes longer to get the inside done. All things considered, for a healthier muffin and a way to use up some leftover squash, this recipe fit the bill. I wonder if subbing some WW flour and Splenda brown sugar might brighten up the flavor and texture? Thanks for sharing the recipe! I enjoyed tinkering with it! ;-)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Butternut Squash Muffins, Diabetic

    Serving Size: 1 (61 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 110.2
     
    Calories from Fat 31
    28%
    Total Fat 3.5 g
    5%
    Saturated Fat 1.8 g
    9%
    Cholesterol 42.4 mg
    14%
    Sodium 191.3 mg
    7%
    Total Carbohydrate 16.5 g
    5%
    Dietary Fiber 0.6 g
    2%
    Sugars 0.5 g
    2%
    Protein 3.1 g
    6%

    The following items or measurements are not included:

    Splenda granular

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