Butternut Squash Muffins With Cranberries |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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! 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 |
Directions:
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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