Maple-and-walnut squash muffins

Yield: 12 servings

Measure 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

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.

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