butternut squash and cranberry muffins

Ingredients

• Servings: 24
• 3 cups all-purpose flour
• 1 cup white sugar
• 1 cup brown sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon baking soda
• 1/4 teaspoon freshly grated nutmeg, or more to taste
• 1 cup fresh cranberries, or more to taste
• 2 cups mashed, cooked butternut squash
• 4 large eggs, lightly beaten
• 1/2 cup coconut oil
• 1/2 cup safflower oil
• 1 (1 inch) piece fresh ginger, peeled and pressed through a garlic press

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c). grease or line 24 muffin cups with paper liners.
• 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.
• bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes.