BUTTERNUT SQUASH MUFFINS, DIABETIC

Butternut Squash Muffins, Diabetic image

Provided by Annacia

Time 35m

Yield 12 serving(s)

Number Of Ingredients 9

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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