 | | Directions |
- Preheat oven to 375º F. Line muffin tins with paper liners or spray with non-stick cooking spray.
- Whisk together all dry ingredients in a large bowl. In a smaller bowl, beat eggs, oil, milk and squash until combined. Add mixture to dry ingredients until just combined, do not over mix. Fold in cranberries.
- Fill muffin tins 1/2 to 2/3 full. Bake large muffins 17-20 minutes, mini muffins 15-17 minutes.
- Test for doneness by inserting a toothpick into the center of a muffin. If toothpick is clean when removed, the muffins are done. Cool on wire rack.
|
|
|
Prep Time: 30 minutes
Cook Time: 30 minutes
|  | | Ingredients | | - | | 2 1/4 cups all purpose flour |
| - | | 1 cup granulated sugar |
| - | | 1 teaspoon ground cinnamon |
| - | | 1/4 teaspoon ground nutmeg |
| - | | 1/4 teaspoon ground cloves |
| - | | 2 teaspoons baking soda |
| - | | 1/2 teaspoon baking powder |
| - | | 1/2 teaspoon salt |
| - | | 1 cup squash, cooked, mashed |
| - | | 1 egg, large, beaten |
| - | | 3/4 cup vegetable oil |
| - | | 1/2 cup milk, fat free |
| - | | 1 cup cranberries, fresh, coarsely chopped |
| |
| |
