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Butternut Squash Muffins

Name: Butternut Squash Muffins
Prep time: 15 min
Total time: 1 h
Cuisine: Breads, Fall Flavors Recipes
Ingredients: 1 ½ cups peeled, seeded, and cubed butternut squash; 1 ½ cups cake flour; ⅓ cup Splenda® Granulated Sweetener; 2 teaspoons baking powder; 2 teaspoons pumpkin pie spice; ½ teaspoon salt; ¾ cup milk; 2 large eggs, beaten; 2 tablespoons butter, melted

Makes 12 muffins Kilojoules 460.24 Prep Time 15 minutes Total Time 1 hour Made with Splenda® Original Sweetener

Ingredients

1 ½ cups peeled, seeded, and cubed butternut squash

1 ½ cups cake flour

⅓ cup Splenda® Granulated Sweetener

2 teaspoons baking powder

2 teaspoons pumpkin pie spice

½ teaspoon salt

¾ cup milk

2 large eggs, beaten

2 tablespoons butter, melted

Nutrition Info Per Serving

Serving Size: 1 muffin

Energy	110
Protein	3g
Total Fat	3.5g
- of which saturates	1.5g
Cholesterol	40mg
Carbohydrate	18g
- of which sugars	2g
Dietary Fibre	1g
Sodium	180mg

Instructions

Preheat oven to 400°F. Lightly grease a 12-cup muffin pan.
Place squash in a saucepan and cover with water. Bring to a boil, then reduce to a brisk simmer and cook until squash is tender, about 20 minutes. Remove from heat, drain, and purée in a food processor.
In a bowl, whisk together flour, Splenda Sweetener, baking powder, pumpkin pie spice, and salt.
In another bowl, combine milk, eggs, and butter; stir to blend well. Mix in squash purée.
Fold squash mixture into flour mixture just until moistened.
Spoon batter into prepared muffin pan, filling cups about ⅔ full.
Bake for 20–25 minutes until a wooden pick inserted in the center of a muffin comes out clean. Remove muffins from pan and cool on a wire rack.