Name: Savory Lower-Carb Butternut Squash Muffins
Prep time: 15 min
Cook time: 15 min
Yield: 24
Ingredients: Eggs - 2; All-purpose flour - 1 cup; Brown sugar replacement (such as Splenda® Brown Sugar Blend) - ¾ cup; Olive oil - ¾ cup; Baking soda - 1 teaspoon; Salt - ½ teaspoon; Pureed cooked butternut squash - 3 cups; Old-fashioned oats - 1 cup; Chopped fresh rosemary - 1 tablespoon

Ingredients for - Savory Lower-Carb Butternut Squash Muffins

1. Eggs 2

2. All-purpose flour 1 cup

3. Brown sugar replacement (such as Splenda® Brown Sugar Blend) ¾ cup

4. Olive oil ¾ cup

5. Baking soda 1 teaspoon

6. Salt ½ teaspoon

7. Pureed cooked butternut squash 3 cups

8. Old-fashioned oats 1 cup

9. Chopped fresh rosemary 1 tablespoon

How to cook deliciously - Savory Lower-Carb Butternut Squash Muffins

1 . Stage

Preheat oven to 325 degrees F (165 degrees C). Prepare 24 muffin cups with cooking spray or line with paper liners.

2 . Stage

Beat eggs, flour, brown sugar replacement, olive oil, baking soda, and salt together in a large bowl until smooth. Add squash, oats, and rosemary; stir until you have a smooth batter. Divide batter between prepared muffin cups.

3 . Stage

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.