Directions:
- Preheat oven to 375 degrees.
- Generously grease 2 1/2-inch muffin cups or line with paper baking cups.
- Mix first 7 ingredients in large bowl.
- Stir in squash, carrot,apricots and raisins.
- Whisk eggs in small bowl to blend; whisk in butter and vanilla.
- Make well in center of dry ingredients;add egg mixture to well,stir into dry ingredients until just blended (batter will be lumpy).
- Spoon batter into prepared cups, filling each 3/4 full.
- Bake until muffins are golden brown and testre inserted in center comes out clean, about 30 minutes.
- Cool 5 minutes; turn out of pan.
- Serve warm or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 546.43 Kcal (2288 kJ) | ||
| Calories from fat | 231.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.71g | 40% | |
|---|---|---|---|
| Cholesterol | 142.85mg | 48% | |
| Sodium | 500.12mg | 21% | |
| Potassium | 462.85mg | 10% | |
| Total Carbs | 71.74g | 24% | |
| Sugars | 30.77g | 123% | |
| Dietary Fiber | 3.04g | 12% | |
| Protein | 8.81g | 18% | |
| Vitamin C | 7.7mg | 13% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 1.3mg | 7% | |
| Calcium | 102.3mg | 10% | |
| Amount Per 100 g | |||
| Calories | 292.47 Kcal (1225 kJ) | ||
| Calories from fat | 123.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.76g | 40% | |
|---|---|---|---|
| Cholesterol | 76.46mg | 48% | |
| Sodium | 267.68mg | 21% | |
| Potassium | 247.73mg | 10% | |
| Total Carbs | 38.4g | 24% | |
| Sugars | 16.47g | 123% | |
| Dietary Fiber | 1.63g | 12% | |
| Protein | 4.71g | 18% | |
| Vitamin C | 4.1mg | 13% | |
| Vitamin A | 0.3mg | 16% | |
| Iron | 0.7mg | 7% | |
| Calcium | 54.8mg | 10% | |
* 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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