Butternut Squash Muffins, Diabetic – a delicious recipe with butternut squash, cake flour, baking powder, Splenda granular, salt, pumpkin pie spice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400u00b0F (200u00b0C). Lightly grease a 12 cup muffin pan.
2
In a medium saucepan with enough water to cover, boil squash 20 minutes, or until tender. Remove from heat, drain, and puree in a food processor.
3
In a large bowl, whisk together flour, baking powder, SPLENDA(R) Granular, salt and pumpkin pie spice.
4
In a medium bowl, thoroughly mix together milk, eggs, and butter.
5
Stir in squash.
6
Fold the squash mixture into the flour mixture just until moistened.
7
Spoon the batter into the prepared muffin pan, filling cups about 1/2 to 2/3 full.
8
Bake 20 to 25 minutes in the preheated oven, or until a toothpick inserted in the centre of a muffin comes out clean.
9
Remove from muffin pan and cool on a wire rack.
926
kcal
Calories
81
g
Fat
39
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 cups peeled seeded and cubed butternut squash, 1 1/2 cups cake flour, 2 teaspoons baking powder, 1/2 cup Splenda granular, and more.
Yes, Butternut Squash Muffins, Diabetic falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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