Ingredients
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2 1/4 cups all-purpose flour
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1 cup granulated sugar
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1 teaspoon cinnamon
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1/4 teaspoon mace
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1/4 teaspoon nutmeg
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1/8 teaspoon ground cloves
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2 teaspoons baking powder
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 cup cooked mashed butternut squash (or pureed)
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3/4 cup canola oil (or any vegetable oil)
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1/2 cup whole milk
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1 large egg, beaten
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1 cup fresh cranberries, coarsely chopped
Instructions
- Preheat oven to 375F; spray a 12-cup muffin pan with nonstick cooking spray, or use paper liners; set aside.
- In a large mixing bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt.
- In a separate mixing bowl, thoroughly whisk together the squash, egg, oil and milk.
- Add the wet ingredients all at once into the dry ingredients and mix just until combined; it's important NOT to overmix.
- Fold in the cranberries.
- Spoon batter into prepared muffin cups and bake in preheated oven for 16 to 20 minutes, or until a tester inserted into the centre of the muffins comes out clean.
- Cool muffins on wire racks.