Great on the Go breakfast or snack.
Preheat oven to 350°F. In a food processor, finely chop 7 oz seeded and roughly chopped butternut squash, leaving the skin on. Add 1 cup light-brown sugar and 2 eggs. Whiz again to combine. Add 1/8 tsp salt, 1-1/4 cups flour, 1 tsp baking powder, 1/2 tsp cinnamon, and 6 Tbsp oil. Whiz just until combined. Line a muffin pan with 12 paper cupcake liners. Evenly distribute the mixture into the muffin cups and sprinkle a few raisins (1/4 cup total) over the top of each muffin. Bake 20 to 25 minutes, until a wooden skewer or knife inserted in the center of a muffin comes out clean (if it's slightly sticky, they'll need a bit longer—bake 5 more minutes, or until cooked through and golden on top). Transfer muffins to a wire rack to cool.
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Serving Size: 1 Serving (67g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 210 | ||
Calories from Fat: 72 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8g | 11 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 35.2mg | 11 % | |
Sodium 48.2mg | 2 % | |
Potassium 112.7mg | 3 % | |
Total Carbohydrate 32.5g | 10 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 31.7g | ||
Protein 2.9g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 210
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