Sweet Squash and Cranberry Muffins Prep Time: 30 minutes Cook Time: 30 minutes 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	1

	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.   Directions 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.	2