Ingredients for Butternut Squash Muffins Diabetic
- Butternut Squash
- Cake Flour
- 2 teaspoons baking powder
- 1 cup Splenda granular sweetener
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 cup milk (dairy or non-dairy)
- 2 large eggs
- 1/4 cup melted unsalted butter
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How to Make Butternut Squash Muffins Diabetic
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Peel, seed, and cube 1 medium butternut squash (approximately 1.5 lbs).
- Boil cubed squash in a medium saucepan, covered with water, for 20 minutes, or until tender.
- Drain well and puree the squash using a food processor or immersion blender.
- In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 cup Splenda granular sweetener, 1/2 teaspoon salt, and 1 teaspoon pumpkin pie spice.
- In a separate medium bowl, whisk together 1 cup milk (dairy or non-dairy), 2 large eggs, and 1/4 cup melted unsalted butter.
- Gently stir the pureed butternut squash into the wet ingredients.
- Carefully fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Fill each muffin cup about halfway to two-thirds full.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
2g
Fat
9g
Carbs
5g
