Butternut Squash Muffins Diabetic Best Recipes

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BUTTERNUT SQUASH MUFFINS, DIABETIC

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Make and share this Butternut Squash Muffins, Diabetic recipe from Food.com.

Provided by Annacia

Categories     Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 110.2, Fat 3.5, SaturatedFat 1.9, Cholesterol 42.5, Sodium 191.4, Carbohydrate 16.6, Fiber 0.7, Sugar 0.5, Protein 3.2

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