Squash Corn Muffins Recipe

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Squash Corn Muffins
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Ingredients:

Directions:

  1. Preheat oven to 350*.
  2. In a large bowl combine the cornmeal, wheat flour, white flour, buttermilk powder, baking powder, salt, cinnamon and cloves. Mix well.
  3. Place the sugar, butter, eggs and honey in a bowl and mix with an electric mixer and blend until smooth. Add squash and water and mix well.
  4. Add the squash mixture to the flour mixture and mix well with a long-handled spoon.
  5. Spoon the batter evenly into 12 muffin cups and bake for 20 minutes, or until muffins pass the toothpick test .
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 188.36 Kcal (789 kJ)
Calories from fat 45.8 Kcal
% Daily Value*
Total Fat 5.09g 8%
Cholesterol 38.38mg 13%
Sodium 122.75mg 5%
Potassium 214.24mg 5%
Total Carbs 33.27g 11%
Sugars 15.82g 63%
Dietary Fiber 1.24g 5%
Protein 3.28g 7%
Vitamin C 0.1mg 0%
Iron 1.5mg 8%
Calcium 90.8mg 9%
Amount Per 100 g
Calories 234.78 Kcal (983 kJ)
Calories from fat 57.09 Kcal
% Daily Value*
Total Fat 6.34g 8%
Cholesterol 47.84mg 13%
Sodium 153.01mg 5%
Potassium 267.05mg 5%
Total Carbs 41.47g 11%
Sugars 19.72g 63%
Dietary Fiber 1.54g 5%
Protein 4.09g 7%
Vitamin C 0.2mg 0%
Vitamin A 0.1mg 2%
Iron 1.8mg 8%
Calcium 113.1mg 9%

* 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
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Recipe Tags

Weightwatchers Points

  • 3.9
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free

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