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Savory Lower-Carb Butternut Squash Muffins
- 2 eggs
- 1 cup all-purpose flour
- 3/4 cup brown sugar replacement (such as Splenda® Brown Sugar Blend)
- 3/4 cup olive oil
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups pureed cooked butternut squash
- 1 cup old-fashioned oats
- 1 tablespoon chopped fresh rosemary
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|Serving Size 1/24 of a recipe|
|Amount Per Serving|
|Total Fat 7.5g|
|Saturated Fat 1.1g|
|Total Carbohydrate 8.9g|
|Dietary Fiber 0.8g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|