Squash Corn Muffins

Serves: 5
Total Calories: 390
Yield: 16 muffins


1 1/2 cups cooked squash (packed)
1/2 teaspoon powdered stevia extract
1/2 teaspoon stevia concentrate or 1 tablespoon molasses
1 3/4 cups soy milk or milk
2 tablespoons lemon juice
1/2 cup canola oil
2 large eggs
2 cups whole wheat pastry flour
1 1/2 cups corn flour
1 1/2 teaspoons baking soda
2 tablespoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt


• Preheat the oven to 350°F. Oil the muffin pans.
• Steam or bake the squash. Measure the squash and place in a small bowl. Stir in the stevia extract and stevia concentrate or molasses. Set aside.
• Mix the soymilk or milk and lemon juice. Set aside to sour.
• Whip together the oil and eggs. Stir in the soured milk. Fold in the squash, just lightly mixing.
• Sift together the flours, leavenings, cinnamon, and salt. Fold the dry ingredients into the wet without over-mixing.
• Spoon into the muffin pans, and bake for 25 to 30 minutes. Remove from pans and cool on a rack.

NOTE: Sweet squash, like butternut or delicata, works best.

OPTION: Add 1/2 cup fresh or frozen corn, thawed.

Nutritional Facts:

Serves: 5
Total Calories: 390
Calories from Fat: 224

This Squash Corn Muffins recipe is from the Stevia Cookbook. Download this Cookbook today.

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