Prep 15 mins
Cook 20 mins
This comes from the Splenda site and makes a very tasty muffin that is lower in fat and sugar.
Make and share this Butternut Squash Muffins, Diabetic recipe from Food.com.
- 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.
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!
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! ;-)