Lake Austin Spa Maple Walnut Squash Muffins
Terry Conlan was the Executive Chef (1992-2011) at Lake Austin Spa Resort in Texas and author of Lean Star Cuisine, Low-Fat Cookery from the Lake Austin Spa Resort (1996) and Fresh: Healthy Cooking and Living from Lake Austin Spa Resort (2003). He developed maple walnut butternut squash muffins to serve a hearty but low-fat breakfast treat to guests. Packs well for picnics and hikes, too.
Servings: 12 Servings
Calories: 122kcal
The spa's executive chef created maple walnut butternut squash muffins as a low-fat breakfast treat. Packs well for hiking, too!
Ingredients
- 1-3/4 cup all purpose flour - or try whole wheat
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup walnuts - toasted and chopped
- 3/4 cup butternut squash - cooked and mashed
- 2/3 cup non-fat Greek yogurt - unflavored
- 1/2 cup maple syrup - do not use pancake syrup
- 2 tablespoons vegetable oil
- 2 egg whites - lightly whisked
- vegetable cooking spray
Instructions
- Preheat oven to 400° F. Spray a muffin tin with vegetable spray, or use muffin cup liners.
- Combine first five ingredients (flour through cinnamon).
- Set aside a portion of the walnuts to sprinkle on cooked muffins.
- Combine and mix together remaining walnuts, squash, yogurt, syrupy, oil and egg whites until moist and nuts are coated.
- Mix dry ingredients and wet batter together, gently.
- Divide into sprayed muffin tins. Top with reserved walnut pieces. Bake at 400° for 20 minutes
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Nutrition
Serving: 1 Serving | Calories: 122 kcal (6%) | Carbohydrates: 18 g (6%) | Protein: 3 g (6%) | Fat: 4.5 g (7%) | Sodium: 93 mg (4%) | Potassium: 151 mg (4%) | Fiber: 1 g (4%) | Vitamin A: 1431 IU (29%) | Vitamin C: 2 mg (2%) | Calcium: 52 mg (5%) | Iron: 0.7 mg (4%)