Directions:
- Preheat the oven to 375 degrees.
- Cook, drain, and mash the squash to the consistency of mashed potatoes.
- Cream the sugar, molasses, and butter; add the egg and squash and blend well.
- Mix the dry ingredients and add them into the squash mixture. Fold in the pecans.
- Fill muffin tins half full of batter and bake for approximately 20 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 651.25 Kcal (2727 kJ) | ||
| Calories from fat | 290.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.32g | 50% | |
|---|---|---|---|
| Cholesterol | 67.95mg | 23% | |
| Sodium | 1306.39mg | 54% | |
| Potassium | 491.59mg | 10% | |
| Total Carbs | 86.09g | 29% | |
| Sugars | 37.6g | 150% | |
| Dietary Fiber | 6.94g | 28% | |
| Protein | 8.06g | 16% | |
| Vitamin C | 3mg | 5% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 4.6mg | 25% | |
| Calcium | 207.1mg | 21% | |
| Amount Per 100 g | |||
| Calories | 345.48 Kcal (1446 kJ) | ||
| Calories from fat | 154.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.15g | 50% | |
|---|---|---|---|
| Cholesterol | 36.05mg | 23% | |
| Sodium | 693.01mg | 54% | |
| Potassium | 260.78mg | 10% | |
| Total Carbs | 45.67g | 29% | |
| Sugars | 19.95g | 150% | |
| Dietary Fiber | 3.68g | 28% | |
| Protein | 4.27g | 16% | |
| Vitamin C | 1.6mg | 5% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 2.4mg | 25% | |
| Calcium | 109.9mg | 21% | |
* 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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