| 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 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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