Directions:
- In a large bowl, combine the first seven ingredients. In another bowl, combine the eggs, squash, yogurt and oil; stir into dry ingredients just until moistened. Stir in corn and onions.
- Coat muffin cups with cooking spray; fill three-fourths full. Bake at 425° for 12-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 308.08 Kcal (1290 kJ) | ||
| Calories from fat | 79.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.83g | 14% | |
|---|---|---|---|
| Cholesterol | 36.37mg | 12% | |
| Sodium | 348.36mg | 15% | |
| Potassium | 233.63mg | 5% | |
| Total Carbs | 49.61g | 17% | |
| Sugars | 2.75g | 11% | |
| Dietary Fiber | 1.69g | 7% | |
| Protein | 6.68g | 13% | |
| Vitamin C | 2.9mg | 5% | |
| Iron | 1.1mg | 6% | |
| Calcium | 71.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 224.74 Kcal (941 kJ) | ||
| Calories from fat | 57.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.44g | 14% | |
|---|---|---|---|
| Cholesterol | 26.53mg | 12% | |
| Sodium | 254.12mg | 15% | |
| Potassium | 170.43mg | 5% | |
| Total Carbs | 36.19g | 17% | |
| Sugars | 2g | 11% | |
| Dietary Fiber | 1.23g | 7% | |
| Protein | 4.87g | 13% | |
| Vitamin C | 2.1mg | 5% | |
| Iron | 0.8mg | 6% | |
| Calcium | 52.3mg | 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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