Cranberry Squash Muffins #MuffinMonday

These savory muffins contain all the flavors of Thanksgiving.  They would be a perfect addition to your table or you could use up leftovers making them for breakfast the following day.

It's time for Muffin Monday.......

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

Let's see what muffins everyone baked up to share this week.......

• Mint Chocolate Chip Chocolate Muffins from Passion Kneaded
• Peanut Butter Chocolate Chip Muffins from Food Lust People Love
• Sourdough Chocolate Muffins from Karen's Kitchen Stories
• Sourdough Pecan Pie Muffins from Zesty South Indian Kitchen
• Squash and Cranberry Muffins from A Day in the Life on the Farm
• Turmeric Granola Blueberry Muffins from A Messy Kitchen

I diced my squash before roasting it and left it in chunks in the muffins.  Should you have non-squash eaters in your household feel free to mash them up.  I guarantee they will never know that you snuck squash into their diet.

This recipe provides a thick dough and makes 12 hearty muffins using a medium-sized muffin scoop, chock full of vegetables and fruit.

Muffins, Cranberries, Squash, Carrots, Snacks, Breakfast

Breads, Muffins

American

Yield: 12 muffins

Author: Wendy Klik

Cranberry Squash Muffins

These savory muffins contain all the flavors of Thanksgiving. They would be a perfect addition to your table or you could use up leftovers making them for breakfast the following day.

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

Ingredients

• 1 3/4 c. all purpose flour
• 1 c. sugar
• 2 t. baking powder
• 1/2 t. baking soda
• large pinch of salt
• 2 t. cinnaspice blend or 1 t. cinnamon, 1/2 t. nutmeg and 1/2 t. allspice
• 1 c. diced roasted butternut squash
• 1 egg
• 1 1/4 c. canola oil
• 1/2 c. shredded carrots
• 1 1/2 c. fresh cranberries

Instructions

1. Whisk together the flour, sugar, baking powder, baking soda, salt, and spices in a large bowl. Make a well in the center. Set aside.
2. Whisk together the squash, egg, oil, and carrots. Pour into the well and use a spatula to mix until just combined. Fold in the cranberries.
3. Divide the batter between 12 muffin cups and bake in a preheated 350* oven for 30-35 minutes, until a skewer inserted in the center removes cleanly.
4. Serve warm or at room temperature.

Notes

Adapted from a recipe found at Jolly Tomato

Nutrition Facts

Calories

359

Fat (grams)

24 g

Sat. Fat (grams)

2 g

Carbs (grams)

35 g

Fiber (grams)

1 g

Net carbs

33 g

Sugar (grams)

18 g

Protein (grams)

3 g

Sodium (milligrams)

147 mg

Cholesterol (grams)

14 mg

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