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Thursday, March 26, 2015

Butternut Squash Muffins With Cranberries

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

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

Recipe

  • 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.

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