Lunch

Butternut squash and Feta Muffins is for Lunch.

Butternut squash and Feta Muffins takes several minutes to prepare.

Butternut squash and Feta Muffins takes several minutes to cook.

Butternut squash and Feta Muffins makes 16 servings.

The ingredients for Butternut squash and Feta Muffins are:

redients:
Butternut Squash, 2 cup, cubes (remove)
*Extra Light Olive Oil, 2 tbsp (remove)
Spinach, fresh, 2 cup (remove)
Cilantro, raw, 2 tbsp (remove)
Sunflower Seeds, without salt, .75 oz (remove)
Parmesan Cheese, grated, .5 cup (remove)
Feta Cheese, .5 cup, crumbled (remove)
Yellow Mustard, 2 tsp or 1 packet (remove)
Egg, fresh, 2 large (remove)
Milk, 1%, .75 cup (remove)
*Whole Wheat Flour, 2 cup (remove)
Baking Powder, 4 tsp (remove)

Here is how you make Butternut squash and Feta Muffins:

16 ish muffinsPre-heat to 400Roast squash, mix cooled squash with spinach, cilantro (chopped), cheeses and sunflower kernels. Mix egg w/milk, fold into squash, mix in flour and powder and lightly salt. Bake 15-20 minutes until done. Number of Servings: 16Recipe submitted by SparkPeople user JLENTES.

The nutritional information for Butternut squash and Feta Muffins is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 126.7

• Total Fat: 5.4 g
• Cholesterol: 33.8 mg
• Sodium: 256.4 mg
• Total Carbs: 15.5 g
• Dietary Fiber: 2.8 g
• Protein: 5.7 g