Butternut Squash Muffins With Cranberries - cooking recipe

Ingredients

2 1/4 cups all-purpose flour
1 cup granulated sugar
1 teaspoon cinnamon
1/4 teaspoon mace
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup cooked mashed butternut squash (or pureed)
1 large egg, beaten
3/4 cup canola oil (or any vegetable oil)
1/2 cup whole milk
1 cup fresh cranberries, coarsely chopped

Preparation

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.