Butternut Squash Muffins with Fresh Cranberries

Delight in these flavorful butternut squash muffins bursting with the tartness of fresh cranberries.

Ingredients

2 ¼	all-purpose flour
1	cup granulated sugar
1	teaspoon cinnamon
¼	teaspoon mace
¼	teaspoon nutmeg
⅛	teaspoon ground cloves
2	teaspoons baking powder
1	teaspoon baking soda
½	teaspoon salt
1	cup cooked mashed butternut squash (or pureed)
1	large egg, beaten
¾	cup canola oil (or any vegetable oil)
½	cup whole milk
1	cup fresh cranberries, coarsely chopped

Instructions

• 1. Preheat the oven to 375°F. Grease a 12-cup muffin pan with nonstick cooking spray or use paper liners. Set aside.
  2. In a large mixing bowl, combine the all-purpose flour, granulated sugar, cinnamon, mace, nutmeg, ground cloves, baking powder, baking soda, and salt. Whisk together until well blended.
  3. In a separate mixing bowl, whisk together the cooked mashed butternut squash, beaten egg, canola oil, and whole milk until thoroughly combined.
  4. Add the wet ingredients into the dry ingredients at once. Gently mix the batter just until combined, being careful not to overmix.
  5. Fold in the fresh cranberries into the batter.
  6. Divide the batter evenly into the prepared muffin cups. Bake in the preheated oven for 16 to 20 minutes, or until a tester inserted into the center of the muffin comes out clean.
  7. Allow the muffins to cool on wire racks before serving.

Jul 18, 2024