Ingredients
-
2 1/4
-
1
-
1
-
1/4
-
1/4
-
1/8
-
2
-
1
-
1/2
-
1
-
-
-
-
-
Directions
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!,Loved this recipe. Used applesauce to cut down on the oil and agave to cut down on the sugar by using 3/4 of it and the rest of the oil and sugar recommended. I also added a little oatmeal and cut back on the flour and some sliced almonds. They baked up nice and were not too sweet. A nice healthy guilt free baked good with coffee in the morning without the sugar and guilt. Good use of the squash too.
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Steps
|
1
Done
|
Preheat Oven to 375f; Spray a 12-Cup Muffin Pan With Nonstick Cooking Spray, or Use Paper Liners; Set Aside. |
|
2
Done
|
in a Large Mixing Bowl, Whisk Together the Flour, Sugar, Spices, Baking Powder, Baking Soda and Salt. |
|
3
Done
|
in a Separate Mixing Bowl, Thoroughly Whisk Together the Squash, Egg, Oil and Milk. |
|
4
Done
|
Add the Wet Ingredients All at Once Into the Dry Ingredients and Mix Just Until Combined; It's Important not to Overmix. |
|
5
Done
|
Fold in the Cranberries. |
|
6
Done
|
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. |
|
7
Done
|
Cool Muffins on Wire Racks. |
