| 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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