* Exported from MasterCook *
Muffins, Spiced Butternut Squash
Recipe By :Lindsay Ho
Serving Size : 12 Preparation Time :0:00
Categories : Biscuits/Scones/Muffins Bread-Bakers Mailing List
Breads/Muffins/Rolls Low Fat
Posted Side Dish
Snacks Stand Mixer
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound peeled seeded and cubed butternut squash
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup granulated sugar
1/4 teaspoon salt
2 teaspoons pumpkin pie spice
3/4 cup milk
1 egg -- beaten
1 tablespoon butter -- melted
"These muffins are so delicious. I made this recipe because I
couldn't find squash muffins that were very tasty. You won't be able
to keep these on the table."
Preheat oven to 400F/(200C). 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, white sugar,
salt and pumpkin pie spice.
In a medium bowl, thoroughly mix together milk, egg 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
full. Bake 20 minutes in the preheated oven, or until a toothpick
inserted in the center of a muffin comes out clean. Remove from
muffin pan and cool on a wire rack.
Source:
"allrecipes.com"
S(Internet Address):
"<http://allrecipes.com/recipe/33093/spiced-butternut-squash-muffins/>"
Start to Finish Time:
"1:10"
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Per Serving (excluding unknown items): 122 Calories; 2g Fat (15.3%
calories from fat); 3g Protein; 23g Carbohydrate; 1g Dietary Fiber;
22mg Cholesterol; 150mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2015 - 1105