Savory Lower Carb Butternut Squash Muffins Food
SAVORY LOWER-CARB BUTTERNUT SQUASH MUFFINS
I wanted a quick bread that I could actually eat while on a low-carb diet. They are so moist! The rosemary and brown sugar makes them savory and sweet. My husband and I eat them for dinner and breakfast.
Provided by clarkandstephaniemoore
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 35m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Prepare 24 muffin cups with cooking spray or line with paper liners.
- Beat eggs, flour, brown sugar replacement, olive oil, baking soda, and salt together in a large bowl until smooth. Add squash, oats, and rosemary; stir until you have a smooth batter. Divide batter between prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 107.5 calories, Carbohydrate 8.9 g, Cholesterol 15.5 mg, Fat 7.5 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 1.1 g, Sodium 111.5 mg, Sugar 1 g
SAVORY LOWER-CARB BUTTERNUT SQUASH MUFFINS
I wanted a quick bread that I could actually eat while on a low-carb diet. They are so moist! The rosemary and brown sugar makes them savory and sweet. My husband and I eat them for dinner and breakfast.
Provided by clarkandstephaniemoore
Categories Savory Muffins
Time 35m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Prepare 24 muffin cups with cooking spray or line with paper liners.
- Beat eggs, flour, brown sugar replacement, olive oil, baking soda, and salt together in a large bowl until smooth. Add squash, oats, and rosemary; stir until you have a smooth batter. Divide batter between prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 107.5 calories, Carbohydrate 8.9 g, Cholesterol 15.5 mg, Fat 7.5 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 1.1 g, Sodium 111.5 mg, Sugar 1 g
BUTTERNUT SQUASH MUFFINS, DIABETIC
Make and share this Butternut Squash Muffins, Diabetic recipe from Food.com.
Provided by Annacia
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F (200°C). Lightly grease a 12 cup muffin pan.
- In a medium saucepan with enough water to cover, boil squash 20 minutes, or until tender. Remove from heat, drain, and puree in a food processor.
- In a large bowl, whisk together flour, baking powder, SPLENDA® Granular, salt and pumpkin pie spice.
- In a medium bowl, thoroughly mix together milk, eggs, and butter.
- Stir in squash.
- Fold the squash mixture into the flour mixture just until moistened.
- Spoon the batter into the prepared muffin pan, filling cups about 1/2 to 2/3 full.
- Bake 20 to 25 minutes in the preheated oven, or until a toothpick inserted in the centre of a muffin comes out clean.
- Remove from muffin pan and cool on a wire rack.
Nutrition Facts : Calories 110.2, Fat 3.5, SaturatedFat 1.9, Cholesterol 42.5, Sodium 191.4, Carbohydrate 16.6, Fiber 0.7, Sugar 0.5, Protein 3.2
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