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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READY IN: 30mins
YIELD: 12 muffins
UNITS: US
INGREDIENTS
Nutrition- 2 1⁄4cups all-purpose flour
- 1cup granulated sugar
- 1teaspoon cinnamon
- 1⁄4teaspoon mace
- 1⁄4teaspoon nutmeg
- 1⁄8teaspoon ground cloves
- 2teaspoons baking powder
- 1teaspoon baking soda
- 1⁄2teaspoon salt
- 1cup cooked mashed butternut squash (or pureed)
- 1
- 3⁄4
- 1⁄2cup whole milk
- 1
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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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