Butternut squash autumn cake

Recipe

The instructions

For: 12 cakes
Preparation time : 20 minutes
Cooking time : 18 minutes

Step 1 : In a bowl beat together the egg and sugar with a whisk until the mixture whitens.
Step 2   : Add the butternut squash purée, flour, vanilla extract, baking powder, nutmeg and salt. Mix.
Step 3 : Finally add the chocolate chips and mix one last time (gently).
Step 4 : Half fill 12 silicone muffin cups (or lined with parchment paper).
Step 5 : Bake at 180°C for 18 minutes.

Nutritional values ​​of the recipe

For a soft
calories137 calories
Proteins3.6g
Carbohydrates23.9g
Of which sugar8.3g
Fats2.4g
Of which saturated fat1.3g
fibers 1.7g

Advice

In this recipe, the butter usually present in pastries is replaced by mashed squash.

This keeps the muffins soft while reducing the amount of fat, in particular the saturated fats very present in butter and which, in too large quantities, promotes the development of bad cholesterol. In general, it is advisable to favor vegetable oils, sources of Omega 3, 6 and 9, over animal fats (butter, cream, etc.), rich in saturated fatty acids. Eating less fat yes, but above all you have to choose your fats carefully!

Enjoy your lunch !

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