Lake Austin Spa Maple Walnut Squash Muffins
Terry Conlan was the Executive Chef (1992-2011) at Lake Austin Spa Resort in Texas and author of Lean Star Cuisine, Low-Fat Cookery from the Lake Austin Spa Resort (1996) and Fresh: Healthy Cooking and Living from Lake Austin Spa Resort (2003). He developed maple walnut butternut squash muffins to serve a hearty but low-fat breakfast treat to guests. Packs well for picnics and hikes, too.
Ingredients
- 1-3/4 cup all purpose flour - or try whole wheat
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup walnuts - toasted and chopped
- ¾ cup butternut squash - cooked and mashed
- ⅔ cup non-fat Greek yogurt - unflavored
- ½ cup maple syrup - do not use pancake syrup
- 2 tablespoons vegetable oil
- 2 egg whites - lightly whisked
- vegetable cooking spray
Instructions
- Preheat oven to 400° F. Spray a muffin tin with vegetable spray, or use muffin cup liners.
- Combine first five ingredients (flour through cinnamon).
- Set aside a portion of the walnuts to sprinkle on cooked muffins.
- Combine and mix together remaining walnuts, squash, yogurt, syrupy, oil and egg whites until moist and nuts are coated.
- Mix dry ingredients and wet batter together, gently.
- Divide into sprayed muffin tins. Top with reserved walnut pieces. Bake at 400° for 20 minutes