Butternut Squash and Cranberry Muffins

I got some butternut squash and cranberries (both I am not fond of) in my 'Bountiful Basket' last week. Not having a clue what to do with them, I came up with this surprisingly yummy muffin. I made up this recipe with what I had on hand. It is really very light, tasty, and not too sweet. I serve mine with honey or sweetened cream cheese. If possible, always choose organic.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 228 Calories

Ingredients

• 1 cup brown sugar
• 1 cup white sugar
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon baking soda
• 3 cups all-purpose flour
• 1 teaspoon ground nutmeg
• 4 large eggs, lightly beaten
• ½ cup coconut oil
• 2 cups mashed, cooked butternut squash
• ½ cup safflower oil
• ¼ teaspoon freshly grated nutmeg, or more to taste
• 1 cup fresh cranberries, or more to taste
• 1 (1 inch) piece fresh ginger, peeled and pressed through a garlic press

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease or line 24 muffin cups with paper liners.

Step 2

Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes.

Step 3

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.