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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