Maple-and-walnut squash muffins
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | cup | All-purpose flour |
| ¼ | cup | Finely chopped walnuts; toasted |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Ground cinnamon 1/2 teaspoon baking soda |
| ⅛ | teaspoon | Salt |
| ¾ | cup | Mashed cooked butternut squash |
| ⅔ | cup | Plain fat-free yogurt |
| ½ | cup | Maple syrup |
| 2 | tablespoons | Vegetable oil |
| 2 | larges | Egg whites; lightly beaten |
| Cooking spray | ||
Directions
Preheat oven to 400°F. Combine first 6 ingredients in a large bowl, and make a well in center of mixture. Combine butternut squash and next 4 ingredients, and add to flour mixture, stirring just until moist. Divide batter evenly among 12 muffin cups coated with cooking spray. Bake muffins at 400°F for 20 minutes. Remove muffins from pan, and cool on wire racks.
Yield: 1 dozen (serving size: 1 muffin).
Calories 148 (26% from fat); protein 3.8g; fat 4.2g; carbohydrate 24.2g; cholesterol 0mg; sodium 106mg.
Recipe by: Best of Cooking Light Holidays, 1997 Posted to EAT-LF Digest by aml@... on Oct 18, 1999, converted by MM_Buster v2.0l.