Whole Wheat Squash Muffins : Banister Nutrition

Whole Wheat Squash Muffins

1 1/3 c. whole wheat flour
1/2 c. raisins
1 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
1 egg
1 cup pureed cooked winter squash (butternut squash or acorn)
1/2 c. buttermilk
1/3 c. honey
1/4 c. butter, melted
Substitute for buttermilk- add 1 1/2 tsp vinegar or lemon juice plus milk to make 1/2 cup, let set 5 minutes before adding to recipe to substitue for 1/2 cup buttermilk

Combine first six ingredients. In a small bowl, whisk the egg, squash, buttermilk, honey and butter. Stir into the dry ingredients just until moistened. Coat muffin cups with nonstick cooking spray, fill half full. Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean.

Makes 12 muffins.

Nutrition Information: 1 muffin
145 calories	5 gm fat
25 gm carb