Title: Maple-And-Walnut Squash Muffins
Categories: Muffins, Cooking lig
Yield: 12 servings

1 3/4 c All-purpose flour
1/4 c Finely chopped walnuts;
-toasted
1 ts Baking powder
1 ts Ground cinnamon 1/2 teaspoon
-baking soda
1/8 ts Salt
3/4 c Mashed cooked butternut
-squash
2/3 c Plain fat-free yogurt
1/2 c Maple syrup
2 tb Vegetable oil
2 lg Egg whites; lightly beaten
Cooking spray

Preheat oven to 400°F. Combine first 6 ingredients in a large bowl, and
make a well in center of mixture. Combine butternut squash and next 4
ingredients, and add to flour mixture, stirring just until moist. Divide
batter evenly among 12 muffin cups coated with cooking spray. Bake muffins
at 400°F for 20 minutes. Remove muffins from pan, and cool on wire racks.

Yield: 1 dozen (serving size: 1 muffin).

Calories 148 (26% from fat); protein 3.8g; fat 4.2g; carbohydrate 24.2g;
cholesterol 0mg; sodium 106mg.

Recipe by: Best of Cooking Light Holidays, 1997

Posted to EAT-LF Digest by aml@skypoint.com on Oct 18, 1999, converted by
MM_Buster v2.0l.