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SPICED BUTTERNUT
SQUASH MUFFINS Sweet, frozen squash gets transformed into tasty muffins. Try serving them warm with some butter for breakfast or a snack.
PREP TIME 10 MIN. – COOK TIME 18 MIN. READY IN 28 MIN. – SERVINGS 12
1½ cups flour ½ cup whole wheat flour ½ cup sugar 1½ tbsp baking powder 1 tbsp pumpkin pie spice
¼ tsp salt 1 (12 oz) pkg frozen butternut squash purée, thawed ¾ cup whole milk 2 large eggs 1 tbsp butter, melted
STEP 1 Preheat oven to 375°F. STEP 2 In a large bowl, whisk flours with sugar, baking powder, pumpkin pie spice, and salt. In a medium bowl, whisk the butternut squash purée, milk, eggs, and melted butter until smooth. Add the wet ingredients into the dry. Mix until just combined. STEP 3 Line a muffin tin with paper liners and divide batter between cups, filling each about ¾ full. Bake 15–18 min., until a toothpick inserted into the center comes out clean. Let cool 5 min. Remove muffins from pan and let cool on a wire rack.
Per serving: 159 calories, 3g fat, 1g saturated fat, 46mg cholesterol, 209mg sodium, 30g carbohydrate, 1g fiber, 10g sugar, 5g protein
66 FEBRUARY 2018
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