| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Eggs | Muffins, Cooking lig | 12 | servings | |
INGREDIENTS
| 1 3/4 | c | All-purpose flour |
| 1/4 | c | Finely chopped walnuts; toasted |
| 1 | ts | Baking powder |
| 1 | ts | Ground cinnamon 1/2 teaspoon baking soda |
| 1/8 | ts | Salt |
| 3/4 | c | Mashed cooked butternut squash |
| 2/3 | c | Plain fat-free yogurt |
| 1/2 | c | Maple syrup |
| 2 | tb | Vegetable oil |
| 2 | lg | Egg whites; lightly beaten |
| Cooking spray |
INSTRUCTIONS
Preheat oven to 400°F. Combine first 6 ingredients in a large bowl, and make a well in center of mixture. Combine butternut squash and next 4 ingredients, and add to flour mixture, stirring just until moist. Divide batter evenly among 12 muffin cups coated with cooking spray. Bake muffins at 400°F for 20 minutes. Remove muffins from pan, and cool on wire racks. Yield: 1 dozen (serving size: 1 muffin). Calories 148 (26% from fat); protein 3.8g; fat 4.2g; carbohydrate 24.2g; cholesterol 0mg; sodium 106mg. Recipe by: Best of Cooking Light Holidays, 1997 Posted to EAT-LF Digest by aml@skypoint.com on Oct 18, 1999, converted by MM_Buster v2.0l.
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