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Winter Squash Muffins

 Winter Squash Muffins
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.
12 ServingsPrep: 20 min. Bake: 25 min.

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,

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Winter Squash Muffins (continued)

Nutritional Facts: 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.