Serves: 5
Total Calories: 390
Yield: 16 muffins

1 1/2 cups cooked squash (packed)
1/2 teaspoon powdered stevia extract
1/2 teaspoon stevia concentrate or 1 tablespoon molasses
1 3/4 cups soy milk or milk
2 tablespoons lemon juice
1/2 cup canola oil
2 large eggs
2 cups whole wheat pastry flour
1 1/2 cups corn flour
1 1/2 teaspoons baking soda
2 tablespoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt

• Preheat the oven to 350°F. Oil the muffin pans.
• Steam or bake the squash. Measure the squash and place in a small bowl. Stir in the stevia extract and stevia concentrate or molasses. Set aside.
• Mix the soymilk or milk and lemon juice. Set aside to sour.
• Whip together the oil and eggs. Stir in the soured milk. Fold in the squash, just lightly mixing.
• Sift together the flours, leavenings, cinnamon, and salt. Fold the dry ingredients into the wet without over-mixing.
• Spoon into the muffin pans, and bake for 25 to 30 minutes. Remove from pans and cool on a rack.

NOTE: Sweet squash, like butternut or delicata, works best.

OPTION: Add 1/2 cup fresh or frozen corn, thawed.

Nutritional Facts:

Serves: 5
Total Calories: 390
Calories from Fat: 224

More Recipes from the Stevia Cookbook:
Cranberry Orange Muffins
Yam Pecan Muffins
Peanut Butter Banana Chocolate Chip Muffins
Blueberry Muffins
Squash Corn Muffins
Apple Bran Muffins
Peach Muffins
Zucchini Muffins
Carrot Muffins
Date Nut Bread
Applesauce Gingerbread
Banana Bread
Breakfast Sweet Rolls
Yam Drop Biscuits