Sweet Squash and Cranberry Muffins Recipe

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Here’s a distinctive muffin recipe incorporating ingredients that you may not have considered using together in a muffin: squash and cranberries. These unique muffins are surprisingly delicious and are perfect for breakfast, brunch, or special gatherings.

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Servings: approximately 12 large muffins or 24 mini muffins

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

Directions

PREP

30 mins

COOK

30 mins

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.

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