Butternut Squash Muffins, Diabetic

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Food.com
Nutrition per serving    (USDA % daily values)
CAL
262
FAT
27%
CHOL
21%
SOD
42%

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Ingredients for 12 servings

3/4 cup milk

1/2 teaspoon salt

1 1/2 cups cake flour

2 teaspoons baking powder

2 tablespoons butter , melted

1/2 cup Splenda granular

1 1/2 cups peeled seeded and cubed butternut squash

2-3 teaspoons pumpkin pie spice

2 eggs , beaten

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