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Butternut Cornmeal Muffins takes several minutes to prepare.

Butternut Cornmeal Muffins takes several minutes to cook.

Butternut Cornmeal Muffins makes 18 servings.

The ingredients for Butternut Cornmeal Muffins are:

2 cups, cubes Butternut Squash, steamed
2 cups Yellow Cornmeal
1/2 cup Oats, Quaker
1/2 cup Flour - Gold medal all purpose flour
1/2 cup Whole Wheat Flour
1/2 cup, packed Brown Sugar
1 Tbs Baking Powder
1 tsp Cinnamon, ground
1/2 tsp Nutmeg, ground
2 large Egg, fresh, whole, raw
1 cup Almond Breeze Almond Coconut Milk Blend Unsweetened
2 tbsp Coconut Oil

Here is how you make Butternut Cornmeal Muffins:

Preheat oven to 425.Mix dry ingredients.Put eggs, almond milk, coconut oil and steamed squash in blender. Mix until no big lumps.Mix dry ingredients and wet ingredients. Put into prepared muffin tins.Bake for 30 to 35 minutes or until golden brown on edges.Serving Size: makes 18 muffinsNumber of Servings: 18Recipe submitted by SparkPeople user JANICEK56.

The nutritional information for Butternut Cornmeal Muffins is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 136.4

• Total Fat: 3.0 g
• Cholesterol: 20.7 mg
• Sodium: 104.3 mg
• Total Carbs: 27.8 g
• Dietary Fiber: 2.5 g
• Protein: 3.1 g