Butternut Squash Muffins With Cranberries

Name: Butternut Squash Muffins With Cranberries
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 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

(9)

Recipe by Lennie

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 ¹⁄₄

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

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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