I bought some butternut squash the other day in the grocery store in an effort to expand my culinary taste buds. I've never cooked or tasted butternut squash so I was browsing several different recipes. There were a lot that sounded good but I'm a sucker for muffins. So I baked the squash in the oven to cook it and the aroma was to die for. I scooped out a spoonful before I put it in the food processor to puree it and it was DELICIOUS!! I could eat it just like that with nothing on it. Seriously people, if you haven't ever tried butternut squash you must make it a priority.
Back to the recipe...I found the one on allrecipes.com and adapted it a little to lower the calories. Here is the result
Ingredients
1 ½ cups pureed butternut squash
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup Splenda for Baking
1/4 teaspoon salt
2 teaspoons cinnamon
3/4 cup skim milk
2 egg whites, beaten
1 tablespoon butter, melted
Sugar Free Maple Flavored Syrup
Directions
1.Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan.
2.In a large bowl, whisk together flour, baking powder, Splenda, salt and cinnamon.
3.In a medium bowl, whisk together milk, egg and butter. Whisk in squash until well blended. Fold the squash mixture into the flour mixture just until moistened.
4.Spoon the batter into the prepared muffin pan, filling cups about 1/2 full. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Remove from muffin pan and cool on a wire rack. Drizzle with sugar free maple flavored syrup.
If you'd like a glaze then add some powdered sugar to your sugar-free syrup...yummmm
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