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    You are in: Home / Recipes / Butternut Squash Muffins With Cranberries Recipe
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    Butternut Squash Muffins With Cranberries

    Butternut Squash Muffins With Cranberries. Photo by auce99

    1/1 Photo of Butternut Squash Muffins With Cranberries

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Lennie's Note:

    Tore this recipe out of an old calendar and recently found the clipping -- haven't made them but they sure sound good, so I thought I'd share!

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    Ingredients:

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375F; spray a 12-cup muffin pan with nonstick cooking spray, or use paper liners; set aside.
    2. 2
      In a large mixing bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt.
    3. 3
      In a separate mixing bowl, thoroughly whisk together the squash, egg, oil and milk.
    4. 4
      Add the wet ingredients all at once into the dry ingredients and mix just until combined; it's important NOT to overmix.
    5. 5
      Fold in the cranberries.
    6. 6
      Spoon batter into prepared muffin cups and bake in preheated oven for 16 to 20 minutes, or until a tester inserted into the centre of the muffins comes out clean.
    7. 7
      Cool muffins on wire racks.

    Ratings & Reviews:

    • on October 09, 2012

      55

      Loved this recipe. Used applesauce to cut down on the oil and agave to cut down on the sugar by using 3/4 of it and the rest of the oil and sugar recommended. I also added a little oatmeal and cut back on the flour and some sliced almonds. They baked up nice and were not too sweet. A nice healthy guilt free baked good with coffee in the morning without the sugar and guilt. Good use of the squash too.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 28, 2011

      55

      DELICIOUS! Even picky hubby loved them. I doubled it, cut out 1/4 c of sugar, used 1.5 cups white flour, and 3 cups of wheat flour. Next time, I'd like to try more cranberries and figure out how to substitute honey for the sugar, and use coconut oil - just for a healthier muffin. Doubled, this recipe made 32 muffins! Perfect for our large family!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 17, 2011

      55

      Very moist and fluffy. Would be great with nuts added too, or some coconut. Like others I also substituted applesauce for some of the oil and used about 1/2 C. whole wheat flour in place of 1/2 C. of white flour. The recipe made 15 good sized muffins. Will definitely use this recipe again.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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    Nutritional Facts for Butternut Squash Muffins With Cranberries

    Serving Size: 1 (1078 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 292.9
     
    Calories from Fat 131
    44%
    Total Fat 14.6 g
    22%
    Saturated Fat 1.3 g
    6%
    Cholesterol 16.5 mg
    5%
    Sodium 273.9 mg
    11%
    Total Carbohydrate 37.8 g
    12%
    Dietary Fiber 1.3 g
    5%
    Sugars 17.8 g
    71%
    Protein 3.4 g
    6%

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