- 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|