Yield: 12 servings
|1¾ cup||All-purpose flour|
|¼ cup||Finely chopped walnuts; toasted|
|1 teaspoon||Baking powder|
|1 teaspoon||Ground cinnamon 1/2 teaspoon baking soda|
|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|
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.