Winter Squash Muffins

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12 Servings
Prep: 20 min.

• 1-1/3 cups whole wheat flour
• 1/2 cup raisins
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 egg
• 1 cup pureed cooked winter squash
• 1/2 cup buttermilk
• 1/3 cup honey
• 1/4 cup butter, melted

Directions:

• In a large bowl, combine the 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 cooking spray or use paper liners; fill half full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.

Nutrition Facts: 1 muffin equals 144 calories, 5 g fat (3 g saturated fat), 28 mg cholesterol, 218 mg sodium, 25 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.