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Winter Squash Muffins Recipe
Winter Squash Muffins Recipe photo by Taste of Home

Winter Squash Muffins Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 12 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Winter Squash Muffins in Light & Tasty October/November 2006, p32

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.

Reviews for Winter Squash Muffins

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
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MY REVIEW
Reviewed Jan. 30, 2011

"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!"

MY REVIEW
Reviewed Oct. 29, 2010

"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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