Butternut Squash Muffins
If you need a butternut squash recipe to use up your gardening bounty, try this Butternut Squash Cornbread recipe. Moist and delicious!
- 1 cup self-rising white cornmeal
- 1 cup all-purpose flour
- ¼ cup light brown sugar
- 1 large egg
- ½ cup buttermilk
- 1 cup cooked mashed butternut squash
- 1 tablespoon vegetable oil
Grease or spray muffin tin or line with cupcake liners. Heat oven to 375.
In a mixing bowl combine cornmeal, flour, and brown sugar.
Add egg, buttermilk, squash, and oil. Combine until well blended.
Pour batter in prepared pan.
Bake for 25 to 30 minutes.
Serve warm with plenty of butter
Serving: 1serving | Calories: 116kcal | Carbohydrates: 22g | Protein: 3g | Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 16mg | Sodium: 31mg | Fiber: 2g | Sugar: 5g