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Butternut Squash Muffins
October 25, 2010
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What you need:

1 cup cooked butternut squash
2 ½ cups flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoon cinnamon
2 Tablespoons light olive oil
1 cup brown sugar
2 eggs, beaten

Preheat the oven to 400 degrees and:

  • Mix together the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.
  • In a separate bowl beat together the butter and sugar with an electric mixer until creamy.
  • Add the squash and then the eggs – stirring well to combine.
  • Add flour mixture into the squash mixture and stir only until moistened.
  • Line a muffin tin with muffin papers.
  • Fill each cup ¾ full of the batter.
  • Bake 15 minutes or until when touched lightly the tops bounce back easily.
  • Allow to cool slightly before serving.

These muffins are great with honey!

 

Nutrition information: butternut squash muffins are a good source of fiber, iron, thiamin and niacin. AND an excellent source of vitamin A.

 

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