I got some butternut squash and cranberries (both I am not fond of) in my Bountiful Basket last week. Not having a clue what to do with them, I came up with this surprisingly yummy muffin. I made up this butternut squash and cranberry muffins recipe with what I had on hand. It is really very light, tasty, and not too sweet. I serve mine with honey or sweetened cream cheese. If possible, always choose organic.
Ingredients
- 3 cups all-purpose flour
- 1 cup white sugar
- 1 cup brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon ground nutmeg
- 0.5 teaspoons ground cloves
- 0.5 teaspoons baking soda
- 0.25 teaspoons freshly grated nutmeg , or more to taste
- 1 cup fresh cranberries , or more to taste
- 2 cups mashed , cooked butternut squash
- 4 large eggs , lightly beaten
- 0.5 cups coconut oil
- 0.5 cups safflower oil
- 1 piece fresh ginger , 1 inch
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line with paper liners.
-
2
Whisk flour, white sugar, brown sugar, cinnamon, baking powder, ground nutmeg, cloves, baking soda, and freshly grated nutmeg together in a bowl; fold in cranberries. Beat butternut squash, eggs, coconut oil, safflower oil, and ginger together in a separate bowl until smooth; stir into flour mixture until batter is just combined. Spoon batter into the prepared muffin cups.
-
3
Bake in the preheated oven until a toothpick inserted into centers of muffins comes out clean, about 25 minutes.
Nutrition Facts
Per serving
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