About this recipe:Gorgeously vibrant and nutritious, these cranberry and butternut squash muffins are ideal for the autumn and winter months. Very tasty served with honey or sweetened cream cheese.
Makes: 24 muffins
370g plain flour
200g caster sugar
220g brown sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon bicarbonate of soda
1/4 teaspoon freshly grated nutmeg, or more to taste
110g fresh cranberries, or more to taste
470g mashed, cooked butternut squash
4 large eggs, lightly beaten
120ml coconut oil
120ml safflower oil
1 (2.5cm) piece fresh root ginger, minced
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Method Prep:15min › Cook:25min › Ready in:40min
Preheat oven to 180 C / Gas 4. Line 2 12-hole muffin tins with paper cases.
Mix flour, caster sugar, brown sugar, cinnamon, baking powder, ground nutmeg, cloves, bicarb, 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 just mixed. Spoon into the prepared muffin paper cases.
Bake in the preheated oven until a skewer inserted in the centre of a muffin comes out clean, about 25 minutes.