Butternut Squash Muffins With Cranberries

"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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photo by auce99 photo by auce99
photo by auce99
Ready In:
30mins
Ingredients:
14
Yields:
12 muffins
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ingredients

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directions

  • Preheat oven to 375F; spray a 12-cup muffin pan with nonstick cooking spray, or use paper liners; set aside.
  • In a large mixing bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt.
  • In a separate mixing bowl, thoroughly whisk together the squash, egg, oil and milk.
  • Add the wet ingredients all at once into the dry ingredients and mix just until combined; it's important NOT to overmix.
  • Fold in the cranberries.
  • 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.
  • Cool muffins on wire racks.

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Reviews

  1. 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.
     
  2. 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!
     
  3. 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.
     
  4. Tasty muffins! Like others, I substituted apple sauce (homemade, unsweetened) for most of the oil, I also used left over acorn squash instead of butternut, and sub'ed whole wheat for 1 cup of the flour. In spite of all the changes, they still baked up nice and light. I really like the tartness of the cranberries, so I'll probably increase to more than a cup in the future, though that's a matter of personal taste.
     
  5. These are very good. I love the tartness of the cranberries with he sweetness of the muffin. They are very light. The only change I made was to use 1 tsp of cinnamon with 1/2 tsp of pumpkin pie spice, for the spice part. Thanks for sharing!
     
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Tweaks

  1. 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!
     
  2. 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.
     
  3. Tasty muffins! Like others, I substituted apple sauce (homemade, unsweetened) for most of the oil, I also used left over acorn squash instead of butternut, and sub'ed whole wheat for 1 cup of the flour. In spite of all the changes, they still baked up nice and light. I really like the tartness of the cranberries, so I'll probably increase to more than a cup in the future, though that's a matter of personal taste.
     
  4. This is a pretty good recipe! The only change I made, aside from doubling it, was I used applesauce in place of a little over half of the canola oil. The cranberries are very tart, and I suspect that many people would prefer the recipe with sweetened cranberries, but I sort of like the tartness. Thank you for sharing this recipe!
     

RECIPE SUBMITTED BY

I have been sharing recipes here at Recipezaar since October 2001. You won't see me around anymore, although if you're an old-school Zaarite you'll remember that in the past, you couldn't shut me up!
 
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