Butternut Squash Muffins With Cranberries

Ingredients

  • ground cloves
  • 1 large
  • 1 large
  • 1/8 teaspoon
  • 2 ¼ cups
  • ¼ teaspoon
  • ¼ teaspoon
  • + 41 more ingredients
    • ½ cup
    • 1 cup
    • 1 cup
    • 1/8 teaspoon
    • ¼ teaspoon
    • fresh cranberries, coarsely chopped
    • 1 cup
    • fresh cranberries, coarsely chopped
    • 1 cup
    • whole milk
    • ½ cup
    • whole milk
    • egg, beaten
    • egg, beaten
    • salt
    • ½ teaspoon
    • salt
    • baking soda
    • 1 teaspoon
    • baking soda
    • 1 teaspoon
    • baking powder
    • 2 teaspoons
    • baking powder
    • 2 teaspoons
    • ground cloves
    • nutmeg
    • mace
    • mace
    • ¼ teaspoon
    • cinnamon
    • 1 teaspoon
    • cinnamon
    • 1 teaspoon
    • granulated sugar
    • granulated sugar
    • all-purpose flour
    • 2 ¼ cups
    • all-purpose flour
    • nutmeg
    • ½ teaspoon

1 Preheat oven to 375F; spray a 12-cup muffin pan with nonstick cooking spray, or use paper liners; set aside. 2 In a large mixing bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt. 3 In a separate mixing bowl, thoroughly whisk together the squash, egg, oil and ...

View full recipe at SpringPad

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