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. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 292.9 kcal |
| Protein | 3.4 g |
| Fat | 14.6 g |
| Carbohydrates | 37.9 g |
| Fiber | 1.4 g |
| Sugar | 17.8 g |
Published on Jul 18, 2024 by Luminița