Butternut Squash Muffins Recipe | Zero Calorie Sweetener & Sugar Substitute | Splenda Sweeteners
Here's another fantastic way to use up some of the squash harvest! These wonderful muffins are filled with flavor!
Ingredients
- 1 ½ cups peeled, seeded, and cubed butternut squash
- 1 ½ cups cake flour
- ⅓ cup Splenda® Granulated Sweetener
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- ¾ cup milk
- 2 large eggs, beaten
- 2 tablespoons butter, melted
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