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.
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Servings: approximately 12 large muffins or 24 mini muffins
  • 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
30 mins
30 mins
  • 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.
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