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Butternut Squash Muffins

Butternut Squash Muffins

,   and  ASMedia
2 min read
Butternut Squash Muffins
Butternut Squash Muffins

Butternut Squash Muffins Bonanza!

Makes a baker's dozen

  • Brush on some anti-stick cooking spray for easy release
  • 1 cup diced butternut squash (approx 450g), cut into 6mm chunks
  • 1 tablespoon of olive oil
  • 1/2 teaspoon of kosher salt
  • 1/4 teaspoon of freshly ground black pepper
  • 1/2 teaspoon of McCormick's ground sage
  • 1 packet of Tasty's Stuffin' Waffle Base
  • 2 large eggs

What's Cookin' Here?

Waffle Base Nutritional Info
  • Calories: 71
  • Fat: 7g
  • Carbs: 2g
  • Sugar: 3g
  • Protein: 1g

Prepare for Your Culinary Adventure

  1. Preheat the oven to 200°C (400°F) and line a large baking sheet with parchment paper.
  2. In a medium bowl, toss the butternut squash with olive oil, salt, pepper, and sage.
  3. Spread seasoned squash evenly on the prepared baking sheet and roast for 25-30 minutes, turning halfway through, until soft and lightly browned. Let it cool slightly before transferring to a large mixing bowl.
  4. Prepare the Tasty's Stuffin' Waffle Base according to package instructions, and add it to the cooled butternut squash in the mixing bowl.
  5. Beat in the eggs until well combined, with no lumps remaining.
  6. Pour the mixture into reusable silicone baking cups halfway full. Gently tap each one to release any air bubbles.
  7. Bake for 30-35 minutes, or until the tops are golden brown.
  8. Allow the muffins to cool for 5 minutes before using a knife to gently loosen their edges and remove from the cups.
  9. Enjoy these delicious, low-fat, vegetarian, and low-calorie muffins as a tasty side dish or a vegan dessert option!

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  • These Butternut Squash Muffins are a fantastic addition to your low-carb and low-sugar baking schedule for Thanksgiving!
  • For easy handling of the batter, make sure to preheat your oven mitts and wooden spoon before starting.
  • Begin by preheating your oven to 200°C (400°F) and preparing your baking sheet with parchment paper.
  • Toss the butternut squash chunks in olive oil, salt, pepper, and ground sage. Then, spread the seasoned squash evenly on the prepared baking sheet and roast for 25-30 minutes, turning halfway through.
  • Let the roasted squash cool slightly before mixing it with the Tasty's Stuffin' Waffle Base as per package instructions, then beat in the eggs and mix well.
  • Pour the mixture into reusable silicone baking cups and bake for 30-35 minutes or until golden brown. Allow them to cool for 5 minutes before carefully removing them with a knife.

Source:

Enrichment Insights:

The original recipe calls for 2 large eggs, 1 cup roasted and mashed butternut squash, 1/4 cup unsweetened applesauce, 3 tablespoons pure maple syrup, 1 teaspoon pure vanilla extract, 2 cups Super Fine Almond Flour, 1/4 cup coconut sugar, 2 teaspoons ground cinnamon, 1 teaspoon baking powder, 1/4 teaspoon sea salt, and 1/3 cup raw walnuts, chopped, for topping.

Using typical nutritional values, a serving of these Butternut Squash Muffins contains approximately:

  • Calories: 230-250 each
  • Total Fat: 10-12g
  • Total Carbohydrates: 30-35g
  • Protein: 5-6g
  • Sodium: 100-150mg
  • Fiber: 2-3g
  • Sugar: 15-20g

For a more accurate nutritional calculation, consider specific brands and amounts of the ingredients used.

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