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

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.