Butternut Squash Muffins, Diabetic

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 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
• 1/2 teaspoon salt
• 2 -3 teaspoons pumpkin pie spice
• 3/4 cup milk
• 2 eggs, beaten
• 2 tablespoons butter, melted

Recipe

• 1 preheat oven to 400°f (200°c). 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® 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.