BUTTERNUT SQUASH MUFFINS WITH CRANBERRIES
Tore this recipe out of an old calendar and recently found the clipping -- haven't made them but they sure sound good, so I thought I'd share!
Provided by Lennie
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 375F; spray a 12-cup muffin pan with nonstick cooking spray, or use paper liners; set aside.
- In a large mixing bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt.
- In a separate mixing bowl, thoroughly whisk together the squash, egg, oil and milk.
- Add the wet ingredients all at once into the dry ingredients and mix just until combined; it's important NOT to overmix.
- Fold in the cranberries.
- Spoon batter into prepared muffin cups and bake in preheated oven for 16 to 20 minutes, or until a tester inserted into the centre of the muffins comes out clean.
- Cool muffins on wire racks.
Nutrition Facts : Calories 292.9, Fat 14.6, SaturatedFat 1.4, Cholesterol 16.5, Sodium 274, Carbohydrate 37.9, Fiber 1.4, Sugar 17.8, Protein 3.4
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