BCL - Savory Lower-Carb Butternut Squash Muffins Best Dishes

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Savory Lower-Carb Butternut Squash Muffins

"I wanted a short bread that I may want to clearly consume whilst on a low-carb food regimen. They are so moist! The rosemary and brown sugar makes them savory and candy. My husband and I devour them for dinner and breakfast."

Ingredients :

• 2 eggs
• 1 cup all-cause flour
• 3/4 cup brown sugar replacement (consisting of Splenda® Brown Sugar Blend)
• three/four cup olive oil
• 1 teaspoon baking soda
• half teaspoon salt
• 3 cups pureed cooked butternut squash
• 1 cup old school oats
• 1 tablespoon chopped fresh rosemary

Instructions :

Prep : 15M	Cook : 24M	Ready in : 35M

• Preheat oven to 325 degrees F (a hundred sixty five levels C). Prepare 24 muffin cups with cooking spray or line with paper liners.
• Beat eggs, flour, brown sugar substitute, olive oil, baking soda, and salt collectively in a big bowl till clean. Add squash, oats, and rosemary; stir until you have a clean batter. Divide batter between organized muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to twenty-five mins.

Notes :

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