Curried Squash Muffins
Rate This!
Curried Squash Muffins
Directions
- Preheat oven to 350 degrees F. Line sixteen 2 1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl combine all-purpose flour, white whole wheat flour, baking powder, cinnamon, curry powder, salt, and cayenne pepper (if using); set aside.
- In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar; beat until combined. Add squash, ginger, egg, and vanilla; beat until combined. Alternately add the flour mixture and soy milk to squash mixture, beating on low speed after each addition just until combined.
- Spoon batter into prepared muffin cups, filling each about two-thirds full.
- Bake in the preheated ove about 20 minutes or until muffin tops spring back when lightly touched. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. If desired, sprinkle lightly with powdered sugar. Serve warm.
Nutrition Facts (Curried Squash Muffins)
- Per serving:
- 141 kcal ,
- 6 g fat
- (4 g sat. fat ,
- 0 g polyunsaturated fat ,
- 2 g monounsaturated fat ),
- 28 mg chol. ,
- 171 mg sodium ,
- 20 g carb. ,
- 1 g fiber ,
- 7 g sugar ,
- 2 g pro.