Rating: 4 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
  • 5 Ratings
Source: Better Homes and Gardens

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Credit: Scott Little

Recipe Summary

prep:
25 mins
bake:
20 mins
cool:
5 mins
total:
50 mins
Yield:
16 muffins
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°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.

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  • 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

141 calories; fat 6g; cholesterol 28mg; saturated fat 4g; carbohydrates 20g; mono fat 2g; insoluble fiber 1g; sugars 7g; protein 2g; vitamin a 1603.5IU; vitamin c 3mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.8mg; folate 20.2mcg; vitamin b12 0.1mcg; sodium 171mg; potassium 138mg; calcium 70.7mg; iron 1.3mg.
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