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Frozen winter squash makes these bright muffins a cinch to create. “I like to serve them at brunch or with soup at other meals,” notes Colette Maher of Livonia, Michigan.
This recipe is:
Nutritional Facts 1 muffin (prepared with fat-free yogurt) equals 160 calories, 6 g fat (1 g saturated fat), 36 mg cholesterol, 274 mg sodium, 23 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
Originally published as Squash Corn Muffins in
Simple & Delicious
September/October 2006, p31
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