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Winter Squash Muffins Recipe

Winter Squash Muffins Recipe photo by Taste of Home

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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

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Winter Squash Muffins Recipe

Prep: 20 min. Bake: 25 min.

Yield: 12 Servings

20 25 45

Ingredients

1-1/3 cups whole wheat flour
1/2 cup raisins
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 egg
1 cup pureed cooked winter squash
1/2 cup buttermilk
1/3 cup honey
1/4 cup butter, melted

Directions

In a large bowl, combine the first six ingredients. In a small bowl, whisk the egg, squash, buttermilk, honey and butter. Stir into the dry ingredients just until moistened.
Coat muffin cups with cooking spray or use paper liners; fill half full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.

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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Winter Squash Muffins

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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.