Directions:
- Pre - heat oven to 400 degrees F line twelve 2 1/2 inch muffin cups with paper bake cups; coat insides with cooking spray. Combine next eight ingredients. Combine eggs, squash, milk, peel, juice and oil. Add to flour mixture; stir just until moistened {batter should be lumpy}. Fold in blueberries.
- Spoon into muffin cups, filling each nearly full. Top with oats. Bake for 17 - 20 minutes or until toothpick inserted in centers comes out clean. Cool on wire rack for 5 minnutes. Remove. Serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 377.3 Kcal (1580 kJ) | ||
| Calories from fat | 134.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.97g | 23% | |
|---|---|---|---|
| Cholesterol | 54.56mg | 18% | |
| Sodium | 802.23mg | 33% | |
| Potassium | 482.7mg | 10% | |
| Total Carbs | 54.59g | 18% | |
| Sugars | 13.5g | 54% | |
| Dietary Fiber | 8.75g | 35% | |
| Protein | 9.31g | 19% | |
| Vitamin C | 7.5mg | 13% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 2.8mg | 16% | |
| Calcium | 162.5mg | 16% | |
| Amount Per 100 g | |||
| Calories | 214.51 Kcal (898 kJ) | ||
| Calories from fat | 76.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.51g | 23% | |
|---|---|---|---|
| Cholesterol | 31.02mg | 18% | |
| Sodium | 456.09mg | 33% | |
| Potassium | 274.43mg | 10% | |
| Total Carbs | 31.03g | 18% | |
| Sugars | 7.68g | 54% | |
| Dietary Fiber | 4.97g | 35% | |
| Protein | 5.3g | 19% | |
| Vitamin C | 4.3mg | 13% | |
| Vitamin A | 0.2mg | 11% | |
| Iron | 1.6mg | 16% | |
| Calcium | 92.4mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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