Delicious Butternut Squash Muffins Recipe

Posted by
Rate It!
Delicious Butternut Squash Muffins
Add your photo!
Ingredients
16
Count
Nutrition
201
Calories
Total time
65
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Preheat the oven to 350°F Spray a 12-cup muffin tin with the oil, or put paper liners in the cups. Spray a rimmed baking sheet as well, or line with parchment paper.
  2. Toss the squash with the coarse sea salt and spread in a single layer ion the prepared baking sheet. Bake for 20 to 30 minutes, or until the squash is cooked through and tender.
  3. Meanwhile, in a saucepan, combine the peppercorns, cinnamon sticks, and coriander over medium-high heat and heat for 2 to 3 minutes, or until the coriander begins to smell like oranges. Remove from the heat. let sit for 30 seconds, and then add the apple juice. Return to the heat and simmer for 30 to 40 minutes, or until reduced to 1/4 cup and thick. Pour the apple juice through a fine-mesh sieve, discard the whole spices and push the reduced juice through the sieve with the back of a spoon, if necessary. Set aside.
  4. Transfer the squash and reduced juice to a food processor and process until smooth.
  5. In the bowl of an electric mixer fitted with a paddle attachment, beat together the sugar and egg yolks on high speed for about 3 minutes, or until light and fluffy. Reduce the speed to low and mix in the applesauce, oil, and butternut squash puree just until blended. transfer to a large bowl.
  6. Fit the mixer with the whip attachment and clean and dry the bowl. Add the egg whites to the bowl and beat on medium-high speed until very foamy, but not quite soft peaks.
  7. In another bowl, whisk together the flour, baking powder, baking soda, and the fine sea salt. Add to the batter and stir just until mixed. then fold in the egg whites just until blended. There will be some white streaks in the batter, which is fine.
  8. Spoon the batter into the muffin cups, filling each one about three-fourths full. Bake for 30 to 40 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Let the muffins cool in the tin on a wire rack for about 5 minutes. Turn the muffins out of the tin and let cool completely on the rack before serving.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 200.65 Kcal (840 kJ)
Calories from fat 53.27 Kcal
% Daily Value*
Total Fat 5.92g 9%
Cholesterol 31mg 10%
Sodium 531.68mg 22%
Potassium 357.96mg 8%
Total Carbs 33.94g 11%
Sugars 18.93g 76%
Dietary Fiber 2.41g 10%
Protein 3.95g 8%
Vitamin C 40.6mg 68%
Vitamin A 0.4mg 13%
Iron 1.1mg 6%
Calcium 77.5mg 8%
Amount Per 100 g
Calories 96.68 Kcal (405 kJ)
Calories from fat 25.67 Kcal
% Daily Value*
Total Fat 2.85g 9%
Cholesterol 14.94mg 10%
Sodium 256.18mg 22%
Potassium 172.47mg 8%
Total Carbs 16.35g 11%
Sugars 9.12g 76%
Dietary Fiber 1.16g 10%
Protein 1.91g 8%
Vitamin C 19.5mg 68%
Vitamin A 0.2mg 13%
Iron 0.6mg 6%
Calcium 37.3mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 4
    Points
  • 5
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top