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    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.	1

	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