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Spiced Butternut Squash Muffins
- 1/2 pound peeled, seeded and cubed butternut squash
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 cup white sugar
- 1/4 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 3/4 cup milk
- 1 egg, beaten
- 1 tablespoon butter, melted
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|Serving Size 1/12 of a recipe|
|Amount Per Serving|
|Total Fat 1.9g|
|Saturated Fat 1g|
|Total Carbohydrate 23.6g|
|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.|