Butternut Squash Chocolate Chip Muffins |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Delicious muffins for any occasion. To increase fiber, use Kellog's All-Bran Buds. Ingredients:
1 large egg, preferably omega-3 egg |
1 cup 1% low-fat milk, with |
1 teaspoon vinegar, stirred in |
1 cup butternut squash, cooked, pureed |
1/2 cup splenda brown sugar blend or 1 cup regular brown sugar |
1/2 cup bran buds (kellogg's all bran cereal preferred) |
1 1/4 cups whole wheat flour |
1/2 cup wheat bran |
3/4 cup ground flax seeds |
2 tablespoons wheat germ |
2 tablespoons cinnamon |
1 1/2 teaspoons baking powder |
1 teaspoon baking soda |
1/4 cup chocolate chips |
Directions:
1. Preheat oven to 400°F.
2. Spray muffin tins with low-fat cooking spray or line with cupcake papers.
3. In medium bowl, mix together wet ingredients. Let sit for 5 minutes.
4. In large bowl, whisk together all dry ingredients.
5. Add wet ingredients to dry and mix until combined.
6. Put into muffin tins .
7. Bake 20 to 25 minutes.
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