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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!

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brokenburner February 06, 2008

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! ;-)

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SusieQusie November 20, 2007
Butternut Squash Muffins, Diabetic