Directions:
- In a large bowl, combine the first six ingredients. In a small bowl, whisk the egg, squash, buttermilk, honey and butter. Stir into the dry ingredients just until moistened.
- Coat muffin cups with cooking spray or use paper liners; fill half full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 153.18 Kcal (641 kJ) | ||
| Calories from fat | 45.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.02g | 8% | |
|---|---|---|---|
| Cholesterol | 24.93mg | 8% | |
| Sodium | 146.92mg | 6% | |
| Potassium | 198.76mg | 4% | |
| Total Carbs | 26.6g | 9% | |
| Sugars | 8.16g | 33% | |
| Dietary Fiber | 3g | 12% | |
| Protein | 2.98g | 6% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 0.9mg | 5% | |
| Calcium | 53mg | 5% | |
| Amount Per 100 g | |||
| Calories | 228.59 Kcal (957 kJ) | ||
| Calories from fat | 67.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.49g | 8% | |
|---|---|---|---|
| Cholesterol | 37.2mg | 8% | |
| Sodium | 219.25mg | 6% | |
| Potassium | 296.61mg | 4% | |
| Total Carbs | 39.69g | 9% | |
| Sugars | 12.17g | 33% | |
| Dietary Fiber | 4.48g | 12% | |
| Protein | 4.45g | 6% | |
| Vitamin C | 3.5mg | 4% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.4mg | 5% | |
| Calcium | 79mg | 5% | |
* 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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