Side Pannel
Maple-And-Walnut Squash Muffins
Maple-And-Walnut Squash Muffins
- Recipe Submitted by ADMIN on 09/26/2007
Category: Quick Breads
Ingredients List
- 1 3/4 c All-purpose flour
- 1/4 c Finely chopped walnuts;
- -toasted
- 1 ts Baking powder
- 1 ts Ground cinnamon 1/2 teaspoon
- -baking soda
- 1/8 ts Salt
- 3/4 c Mashed cooked butternut
- -squash
- 2/3 c Plain fat-free yogurt
- 1/2 c Maple syrup
- 2 tb Vegetable oil
- 2 lg 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.
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.
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