Sweet Squash and Cranberry Muffins Recipe

Provided By
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.
Share this!
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.
Similar Recipes
Sweet Onion Corn Muffins
Vidalia onion
sour cream
unsalted butter
Cheddar cheese
Butternut Squash Sweet Potato and Tomato Cheese Bake
colby jack cheese
butternut squash
green onions
Sweet Potato Muffins
canned sweet potato
stick unsalted butter
brown sugar

Sweet Squash and Cranberry Muffins Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2024 Tecstra Systems, All Rights Reserved, RecipeTips.com