BCL - Savory Lower-Carb Butternut Squash Muffins Tasty Recipes

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Savory Lower-Carb Butternut Squash Muffins

"I desired a brief bread that I ought to surely eat while on a low-carb weight-reduction plan. They are so wet! The rosemary and brown sugar makes them savory and sweet. My husband and I devour them for dinner and breakfast."

Ingredients :

• 2 eggs
• 1 cup all-reason flour
• 3/four cup brown sugar alternative (inclusive of Splenda® Brown Sugar Blend)
• 3/4 cup olive oil
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 cups pureed cooked butternut squash
• 1 cup old school oats
• 1 tablespoon chopped sparkling rosemary

Instructions :

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

• Preheat oven to 325 levels F (a hundred sixty five stages 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 massive bowl until clean. Add squash, oats, and rosemary; stir till you've got a smooth batter. Divide batter among prepared muffin cups.
• Bake within the preheated oven till a toothpick inserted into the center comes out smooth, 20 to twenty-five minutes.

Notes :

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