Butternut Squash Muffins With Cranberries

Recipe by Lennie
READY IN: 30mins
YIELD: 12 muffins
UNITS: US

INGREDIENTS

Nutrition
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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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