Butternut Squash Chocolate Chip Muffins
- Ready In:
- 35mins
- Ingredients:
- 14
- Serves:
-
12
ingredients
- 1 large egg, preferably omega-3 egg
- 1 cup 1% low-fat milk, with
- 1 teaspoon vinegar, stirred in
- 1 cup butternut squash, cooked, pureed
- 1⁄2 cup Splenda brown sugar blend or 1 cup regular brown sugar
- 1⁄2 cup bran buds (Kellogg's All Bran cereal preferred)
- 1 1⁄4 cups whole wheat flour
- 1⁄2 cup wheat bran
- 3⁄4 cup ground flax seeds
- 2 tablespoons wheat germ
- 2 tablespoons cinnamon
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄4 cup chocolate chips
directions
- Preheat oven to 400°F.
- Spray muffin tins with low-fat cooking spray or line with cupcake papers.
- In medium bowl, mix together wet ingredients. Let sit for 5 minutes.
- In large bowl, whisk together all dry ingredients.
- Add wet ingredients to dry and mix until combined.
- Put into muffin tins .
- Bake 20 to 25 minutes.
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