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Sweet Squash and Cranberry Muffins - Recipe

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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Sweet Squash and Cranberry Muffins Recipe
  • 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: 30 minutes
Cook Time: 30 minutes
-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