Print: Butternut Squash and Cranberry Muffins

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.

Prep

21 min

Cook

21 min

Servings

Difficulty

Hard

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 , 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 per serving

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