pequin
New member
Butternut Squash, Apple, Pecan Muffins with Flaxseed
Ingredients:
2 eggs
2 egg whites
1/2 cup sugar
2 cups cooked butternut squash*, drained and cooled
1/2 cup light brown sugar
1/4 cup olive oil
1/3 cup apple cider
3 1/2 cups flour
1 cup milled flaxseed
1 tablespoon fresh ginger, grated
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon cloves
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon allspice
2 teaspoons baking powder
1 teaspoon baking soda
2 oz. chopped pecans
Directions:
Preheat oven to 350. In a large bowl, beat together oil, sugar and brown sugar. Add eggs and mix thoroughly. Stir in squash, apple cider and ginger. In a seprate bowl, whisk together flour, flaxseed, baking powder, baking soda, salt, and spices. Incorporate the flour mixture one cup at a time until thoroughly combined and lump-free. If it’s too thick, add a bit of cider, a little at a time until it’s a batter consistancy. Gentley fold in the pecans.
Pour batter into prepared tins and bake 15-20 minutes. A toothpick insert in the center muffin or bread should come out clean.
Calories 115
Fat 4.4g
Carbs. 16.9
Protein 2.6
These muffins are pretty dense, should be quite filling. But they are very very yummy. Enjoy!!
Ingredients:
2 eggs
2 egg whites
1/2 cup sugar
2 cups cooked butternut squash*, drained and cooled
1/2 cup light brown sugar
1/4 cup olive oil
1/3 cup apple cider
3 1/2 cups flour
1 cup milled flaxseed
1 tablespoon fresh ginger, grated
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon cloves
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon allspice
2 teaspoons baking powder
1 teaspoon baking soda
2 oz. chopped pecans
Directions:
Preheat oven to 350. In a large bowl, beat together oil, sugar and brown sugar. Add eggs and mix thoroughly. Stir in squash, apple cider and ginger. In a seprate bowl, whisk together flour, flaxseed, baking powder, baking soda, salt, and spices. Incorporate the flour mixture one cup at a time until thoroughly combined and lump-free. If it’s too thick, add a bit of cider, a little at a time until it’s a batter consistancy. Gentley fold in the pecans.
Pour batter into prepared tins and bake 15-20 minutes. A toothpick insert in the center muffin or bread should come out clean.
Calories 115
Fat 4.4g
Carbs. 16.9
Protein 2.6
These muffins are pretty dense, should be quite filling. But they are very very yummy. Enjoy!!
Next weekend I'm going to try to make these...I'm not the best "baker" in the world, but these sound really yummy. Thanks for sharing.