Butternut Squash Muffins Diabetic

This comes from the splenda site and makes a very tasty muffin that is lower in fat and sugar.

Preheat oven to 400f.

Lightly grease a 12 cup muffin pan.

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.

In a large bowl , whisk together flour , baking powder , splenda granular , salt and pumpkin pie spice.

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

Stir in squash.

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

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

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

Remove from muffin pan and cool on a wire rack.

butternut squash, cake flour, baking powder, splenda granular, salt, pumpkin pie spice, milk, eggs, butter