Butternut squash and cranberry muffins

    Butternut squash and cranberry muffins


    1 person made this

    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

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat oven to 180 C / Gas 4. Line 2 12-hole muffin tins with paper cases.
    2. 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.
    3. Bake in the preheated oven until a skewer inserted in the centre of a muffin comes out clean, about 25 minutes.

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