Abel and Cole 2012
The batter freezes well if you don't want to cook up the whole batch.
Heat oven to 180C. Line a 12 hole muffin tray with cases or just brush with a little oil.
Mix the dry ingredients and spices in a large bowl.
Add the milk or boiling water and oil. Mix it by hand or wiwht an electric hand mixer till combined. Whisk in the egg.
Fold the squash through till evenly distributed. be careful not to over mix.
Fill the cupcake cases or holes till 3/4 full. Bake for 20 minutes or till golden and springy. Allow to cool before icing.
The batter freezes well if you don't want to cook up the whole batch.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (66g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 174 | ||
Calories from Fat: 42 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.6g | 6 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 17.8mg | 5 % | |
Sodium 265.7mg | 9 % | |
Potassium 64.6mg | 2 % | |
Total Carbohydrate 31.2g | 9 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 30.2g | ||
Protein 2.5g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 174
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