Maple-and-walnut Squash Muffins

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Eggs		Cooking lig, Muffins	12	Servings

INGREDIENTS

1 3/4	c	All-purpose flour
1/4	c	Finely chopped walnuts
		toasted
1	t	Baking powder
1	t	Ground cinnamon 1/2 teaspoon
		baking soda
1/8	t	Salt
3/4	c	Mashed cooked butternut
		squash
2/3	c	Plain fat-free yogurt
1/2	c	Maple syrup
2	T	Vegetable oil
2		Egg whites, lightly beaten
		Cooking spray

INSTRUCTIONS

Preheat oven to 400Â°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 400Â°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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