Butternut Squash and Cranberry Muffins
Muffins made with butternut squash and cranberries are ideal for Thanksgiving or the holiday season as a breakfast or brunch dish.
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.
ArnoldGreg October 19, 2024
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