Butternut Squash Muffins, Diabetic

• peeled seeded and cubed butternut squash1 1⁄2 cups
• cake flour↗1 1⁄2 cups
• baking powder↗2 teaspoons
• Splenda granular↗1⁄2 cup
• salt↗1⁄2 teaspoon
• pumpkin pie spice2 -3 teaspoons
• milk↗3⁄4 cup
• eggs, beaten↗2
• butter, melted↗2 tablespoons

Step-by-step instructions

1. 1

   Preheat oven to 400°F (200°C). Lightly grease a 12 cup muffin pan.

2. 2

   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.

3. 3

   In a large bowl, whisk together flour, baking powder, SPLENDA® Granular, salt and pumpkin pie spice.

4. 4

   In a medium bowl, thoroughly mix together milk, eggs, and butter.

5. 5

   Stir in squash.

6. 6

   Fold the squash mixture into the flour mixture just until moistened.

7. 7

   Spoon the batter into the prepared muffin pan, filling cups about 1/2 to 2/3 full.

8. 8

   Bake 20 to 25 minutes in the preheated oven, or until a toothpick inserted in the centre of a muffin comes out clean.

9. 9

   Remove from muffin pan and cool on a wire rack.