Butternut squash recipe

Healthy Butternut Squash Muffins
Ingredients
•1/2 pound of butternut squash (seeded, cubed and washed)
•1 and 1/2 cups of whole wheat flour
•2 teaspoons of baking powder
•1/4 teaspoon of salt
•2 teaspoons of cinnamon or pumpkin spice
•1/2 cup of Brown Sugar Splenda (or your choice of sugar substitute)
•3/4 cup of skim milk
•1 whole egg
•1 tablespoon of melted butter

Directions
1.Preheat the oven to 400 degrees F (200 degrees C).
2.Grease a 12 cup muffin tin.
3.In a separate medium-sized pot, boil the butternut squash on medium-high for approximately 20 - 25 minutes. Once the squash is tender, remove from the heat and drain.
4.Puree the squash in a food processor (or mash until creamy in consistency).
5.In a large separate bowl, mix together all of the dry ingredients. This includes the whole wheat flour, the baking powder, the salt, the cinnamon and the Brown Sugar Splenda.
6.In a separate medium-sized bowl, whisk the egg, milk and melted butter.
7.Add the creamed squash to the mixed egg, milk and butter. Mix well.
8.Fold the squash mixture into the dry ingredient bowl. Keep folding until the flour mixture is moist.
9.Spoon the prepared batter into the muffin tins, filling each cup about halfway.
10.Place the muffins into the preheated oven and bake for 20 minutes, or until a toothpick put in the center of a muffin comes out clean.
11.Remove muffins from the muffin tin and cool on a wire rack.

Nutritional Information (per serving = 1 muffin)
Calories: 121
Fat: 1.9g
Carbohydrates: 24g
Dietary Fiber: 1g
Protein: 1.9g