Description
I got some butternut squash and cranberries (both I am not fond of) in my ‘Bountiful Basket’ last week. Not having a clue what to do with them, I came up with this surprisingly yummy muffin. I made up this recipe with what I had on hand. It is really very light, tasty, and not too sweet. I serve mine with honey or sweetened cream cheese. If possible, always choose organic.
Ingredients
- 3 cups all-purpose flour
- 1 cup white sugar
- 1 cup brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon baking soda
- ¼ teaspoon freshly grated nutmeg, or more to taste
- 1 cup fresh cranberries, or more to taste
- 2 cups mashed, cooked butternut squash
- 4 large eggs, lightly beaten
- ½ cup coconut oil
- ½ cup safflower oil
- 1 (1 inch) piece fresh ginger, peeled and pressed through a garlic press
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease or line 24 muffin cups with paper liners.
- 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.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean
- about 25 minutes.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 24