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Winter Squash Muffins

Total Time

Prep: 20 min. Bake: 25 min.

Makes

1 dozen

Moist, scrumptious and studded with raisins, these easy muffins from Mary Detweiler in West Farmington, Ohio make a lovely breakfast treat or round out a meal with fall-fresh flavor.

Ingredients

  • 1-1/3 cups whole wheat flour
  • 1/2 cup raisins
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 egg
  • 1 cup pureed cooked winter squash
  • 1/2 cup buttermilk
  • 1/3 cup honey
  • 1/4 cup butter, melted

Directions

  1. 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.
  2. 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.

Nutrition Facts

1 each: 144 calories, 5g fat (3g saturated fat), 28mg cholesterol, 218mg sodium, 25g carbohydrate (13g sugars, 2g fiber), 3g protein.

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