Winter Squash Muffins | PCC Natural Markets

Winter Squash Muffins

Yield: Makes 12 muffins

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free



Preheat oven to 350° F.

Combine the flours, baking powder, nutmeg, cinnamon and salt in a large bowl.

Combine the grated squash, egg, milk, oil, brown sugar, maple syrup and pineapple in a separate bowl. Add to dry ingredients, stirring just until moistened. Stir in raisins and pecans.

Spoon batter into lightly greased muffin tins, filling cups 2/3 full and sprinkle with sunflower seeds. Bake until golden, 20 to 25 minutes.

Each serving: 230 cal, 10g fat (1.5g sat),20mg chol, 190mg sodium, 30g carb, 3g fiber, 5g protein

Source: Sound Consumer, October 2004

More about: pecans, whole wheat, winter squash


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