Butternut Squash Muffins, Diabetic
- Reviews 2
Ready In: 35 mins
Serves: 12
Ingredients
- 1 1⁄2 cups peeled seeded and cubed butternut squash
- 1 1⁄2 cups cake flour
- 2 teaspoons baking powder
- 1⁄2 cup Splenda granular
- 1⁄2 teaspoon salt
- 2 -3 teaspoons pumpkin pie spice
- 3⁄4 cup milk
- 2 eggs, beaten
- 2 tablespoons butter, melted
Directions
- 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.
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