Directions:
- Preheat oven to 400°F (200°C). Lightly grease a 12 cup muffin pan.
- 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.
- In a large bowl, whisk together flour, baking powder, SPLENDA® Granular, salt and pumpkin pie spice.
- In a medium bowl, thoroughly mix together milk, eggs, and butter.
- Stir in squash.
- Fold the squash mixture into the flour mixture just until moistened.
- Spoon the batter into the prepared muffin pan, filling cups about 1/2 to 2/3 full.
- Bake 20 to 25 minutes in the preheated oven, or until a toothpick inserted in the centre of a muffin comes out clean.
- Remove from muffin pan and cool on a wire rack.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 104.66 Kcal (438 kJ) | ||
| Calories from fat | 26.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.89g | 4% | |
|---|---|---|---|
| Cholesterol | 32.67mg | 11% | |
| Sodium | 116mg | 5% | |
| Potassium | 200.91mg | 4% | |
| Total Carbs | 16.97g | 6% | |
| Sugars | 1.12g | 4% | |
| Dietary Fiber | 0.78g | 3% | |
| Protein | 2.98g | 6% | |
| Vitamin C | 3.7mg | 6% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1.7mg | 9% | |
| Calcium | 73.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 169.45 Kcal (709 kJ) | ||
| Calories from fat | 42.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.68g | 4% | |
|---|---|---|---|
| Cholesterol | 52.9mg | 11% | |
| Sodium | 187.82mg | 5% | |
| Potassium | 325.3mg | 4% | |
| Total Carbs | 27.47g | 6% | |
| Sugars | 1.81g | 4% | |
| Dietary Fiber | 1.26g | 3% | |
| Protein | 4.83g | 6% | |
| Vitamin C | 6.1mg | 6% | |
| Vitamin A | 0.3mg | 7% | |
| Iron | 2.7mg | 9% | |
| Calcium | 118.3mg | 7% | |
* 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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