Directions:
- Place 1 in. of water in a saucepan; add squash. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until tender. Drain and mash; stir in the butter and egg. In a bowl, combine the flour, sugar, baking powder and salt. Stir in the squash mixture just until moistened.
- Fill greased muffin cups three-fourths full. Bake 375° for 20-25 minutes or until a toothpick inserted near the center 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 | 320.14 Kcal (1340 kJ) | ||
| Calories from fat | 72.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.03g | 12% | |
|---|---|---|---|
| Cholesterol | 33.98mg | 11% | |
| Sodium | 104.56mg | 4% | |
| Potassium | 181.44mg | 4% | |
| Total Carbs | 55g | 18% | |
| Sugars | 5.66g | 23% | |
| Dietary Fiber | 0.4g | 2% | |
| Protein | 4.95g | 10% | |
| Vitamin C | 6.8mg | 11% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.2mg | 1% | |
| Calcium | 56.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 219.37 Kcal (918 kJ) | ||
| Calories from fat | 49.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.5g | 12% | |
|---|---|---|---|
| Cholesterol | 23.28mg | 11% | |
| Sodium | 71.65mg | 4% | |
| Potassium | 124.33mg | 4% | |
| Total Carbs | 37.69g | 18% | |
| Sugars | 3.88g | 23% | |
| Dietary Fiber | 0.27g | 2% | |
| Protein | 3.39g | 10% | |
| Vitamin C | 4.7mg | 11% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.1mg | 1% | |
| Calcium | 38.9mg | 6% | |
* 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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