Sweet Squash and Cranberry Muffins Recipe

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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.

Sweet Squash and Cranberry Muffins Recipe (+)

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.

Prep Time: 15 minutes

Cook Time: 30 minutes

Serving Description: approximately 12 large muffins or 24 mini muffins

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

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