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!

• Ready In: 30 mins
• Yields: 12 muffins

Ingredients

• 2 1⁄4 cups all-purpose flour
• 1  cup granulated sugar
• 1  teaspoon cinnamon
• 1⁄4 teaspoon mace
• 1⁄4 teaspoon nutmeg
• 1⁄8 teaspoon ground cloves
• 2  teaspoons baking powder
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 1  cup  cooked mashed  butternut squash (or pureed)
• 1  large egg, beaten
• 3⁄4 cup canola oil (or any vegetable oil)
• 1⁄2 cup  whole milk
• 1  cup fresh cranberries, coarsely chopped

Directions

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