Butternut Squash Muffins, Diabetic

Recipe by Annacia
READY IN: 35mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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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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