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Leftover Squash Muffins Recipe

Leftover Squash Muffins Recipe

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Ingredients:

Serving

3 cups king arthur unbleached all-purpose flour
1 cup sugar
4 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
3/4 to 1 tsp ground nutmeg
1 cup milk
1 cup pureed cooked winter squash
1/2 cup butter or margarine, softened
2 eggs, lightly beaten

Directions:

In a large bowl, combine first six ingredients; mix well. In a separate bowl, combine milk, squash, butter and eggs; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups about two-thirds full. Bake at 350° for 20-22 minutes. Yield: about 1-1/2 dozen.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	384.3 Kcal (1609 kJ)
Calories from fat	50.78 Kcal
		% Daily Value*
Total Fat	5.64g	9%
Cholesterol	32.02mg	11%
Sodium	144.17mg	6%
Potassium	192.7mg	4%
Total Carbs	73.75g	25%
Sugars	7.25g	29%
Dietary Fiber	0.58g	2%
Protein	6.56g	13%
Vitamin C	1.3mg	2%
Vitamin A	0.1mg	2%
Iron	0.3mg	2%
Calcium	75.8mg	8%

Amount Per 100 g
Calories	235.95 Kcal (988 kJ)
Calories from fat	31.18 Kcal
		% Daily Value*
Total Fat	3.46g	9%
Cholesterol	19.66mg	11%
Sodium	88.52mg	6%
Potassium	118.31mg	4%
Total Carbs	45.28g	25%
Sugars	4.45g	29%
Dietary Fiber	0.36g	2%
Protein	4.03g	13%
Vitamin C	0.8mg	2%
Iron	0.2mg	2%
Calcium	46.6mg	8%

* 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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

8

Points
10

PointsPlus

Good Points

saturated fat free,
low sodium,
low cholesterol

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