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Moist, scrumptious and studded with raisins, these easy muffins from Mary Detweiler in West Farmington, Ohio make a lovely breakfast treat or round out a meal with fall-fresh flavor.
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts 1 muffin equals 144 calories, 5 g fat (3 g saturated fat), 28 mg cholesterol, 218 mg sodium, 25 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
Originally published as Winter Squash Muffins in Light & Tasty October/November 2006, p32
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Reviewed on Jan. 30, 2011 by scrapo
Used others suggestions to add the clove & nutmeg and they turned out delicious! Used acorn squash ~ they were very moist, my 1 year old gobbled them up!
Reviewed on Oct. 29, 2010 by PastorsWife7
These were very good but I would like a bit more spice to mine. Next time I'll try adding some nutmeg & maybe some cloves. Overall though, I really like these especially with the whole wheat flour. Great way to use up the leftover cooked squash.
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