Squash Flax Seed Muffins
- Ready In:
- 30mins
- Ingredients:
- 11
- Yields:
-
18 muffins
- Serves:
- 18-24
ingredients
- 551.96 ml whole wheat flour
- 157.80 ml ground flax seeds (or subsitute 3 cups regular flour for whole wheat and flaxseed)
- 473.18 ml sugar
- 4.92 ml salt
- 9.85 ml baking soda
- 4 eggs (or 8 egg whites)
- 236.59 ml oil
- 473.18 ml canned squash
- 2.46 ml cinnamon
- 2.46 ml nutmeg
- 2.46 ml allspice
directions
- Preheat oven to 350 degrees. Combine all ingredients. Fill muffins cups 2/3 full. Bake for 20 minutes.
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