Butternut Squash Cornbread Muffins
Print recipeIngredients
- 1 cup cornmeal
- 1 cup gluten free Kodiak baking mix
- 1/2 cup butternut squash
- 1/4 cup coconut sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 Large whole eggs
- 1/4 cup 'Vanilla' MuscleEgg
- 1/2 cup creamed corn
- 1 cup milk of choice
Directions
| Step 1 | |
| Preheat oven to 350 degrees and coat a muffin pan with non stick spray or use cupcake liners. | |
| Step 2 | |
| Add all ingredients to a large bowl or stand mixer. Beat on high until smooth. Divide and pour into prepared pan. | |
| Step 3 | |
| Bake for 18-20 minutes until a toothpick comes out clean when poked through the center of cupcakes. | |
Note
NUTRITIONAL INFORMATION (makes 12 muffins): calories- 93, fat- 2 grams, carbs- 17 grams/fiber-2 grams, protein- 4 grams PER MUFFIN