Directions:
- Preheat 425°F.
- Use left over cooked winter squash, mix all wet.
- Mix all dry. I used rye flour instead of wheat.
- Combine. use just enough milk or water to mix, will be sticky
- Grease muffin pan.
- Divide among 12.
- Bake about 11 minutes.
- Begining to brown on edges.
- Springy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 179.79 Kcal (753 kJ) | ||
| Calories from fat | 37.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.13g | 6% | |
|---|---|---|---|
| Cholesterol | 0.41mg | 0% | |
| Sodium | 211.04mg | 9% | |
| Potassium | 542.57mg | 12% | |
| Total Carbs | 31.92g | 11% | |
| Sugars | 3.48g | 14% | |
| Dietary Fiber | 2.82g | 11% | |
| Protein | 5.57g | 11% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 2.2mg | 12% | |
| Calcium | 184mg | 18% | |
| Amount Per 100 g | |||
| Calories | 222.21 Kcal (930 kJ) | ||
| Calories from fat | 45.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.11g | 6% | |
|---|---|---|---|
| Cholesterol | 0.5mg | 0% | |
| Sodium | 260.84mg | 9% | |
| Potassium | 670.58mg | 12% | |
| Total Carbs | 39.45g | 11% | |
| Sugars | 4.3g | 14% | |
| Dietary Fiber | 3.49g | 11% | |
| Protein | 6.89g | 11% | |
| Vitamin C | 1.6mg | 2% | |
| Iron | 2.7mg | 12% | |
| Calcium | 227.4mg | 18% | |
* 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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