Name: Butternut Squash and Cranberry Muffins
Prep time: 15 min
Cook time: 15 min
Yield: 24
Ingredients: All-purpose flour - 3 cups; White sugar - 1 cup; Brown sugar - 1 cup; Ground cinnamon - 2 teaspoons; Baking powder - 1 teaspoon; Ground nutmeg - 1 teaspoon; Ground cloves - ½ teaspoon; Baking soda - ½ teaspoon; Freshly grated nutmeg, or more to taste - ¼ teaspoon; Fresh cranberries, or more to taste - 1 cup; Mashed, cooked butternut squash - 2 cups; Large eggs, lightly beaten - 4; Coconut oil - ½ cup; Safflower oil - ½ cup; Fresh ginger, peeled and pressed through a garlic press - 1 (1 inch) piece

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Butternut Squash and Cranberry Muffins

1. All-purpose flour - 3 cups

2. White sugar - 1 cup

3. Brown sugar - 1 cup

4. Ground cinnamon - 2 teaspoons

5. Baking powder - 1 teaspoon

6. Ground nutmeg - 1 teaspoon

7. Ground cloves - ½ teaspoon

8. Baking soda - ½ teaspoon

9. Freshly grated nutmeg, or more to taste - ¼ teaspoon

10. Fresh cranberries, or more to taste - 1 cup

11. Mashed, cooked butternut squash - 2 cups

12. Large eggs, lightly beaten - 4

13. Coconut oil - ½ cup

14. Safflower oil - ½ cup

15. Fresh ginger, peeled and pressed through a garlic press - 1 (1 inch) piece

How to cook deliciously - Butternut Squash and Cranberry Muffins

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Grease or line 24 muffin cups with paper liners.

2. Stage

Mix flour, white sugar, brown sugar, cinnamon, baking powder, ground nutmeg, cloves, baking soda, and freshly grated nutmeg together in a bowl; fold in cranberries. Beat butternut squash, eggs, coconut oil, safflower oil, and ginger together in a separate bowl until smooth; stir into flour mixture until batter is just mixed. Spoon batter into the prepared muffin cups.

3. Stage

Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes.