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My review
Butternut Squash and Cranberry Muffins
InvisiGyrl
"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."
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Ingredients
40 m servings 228 calsOriginal recipe yields 24 servings (24 muffins)
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Directions
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Prep
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Cook
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Ready In
- 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.
Nutrition Facts
Per Serving: 228 calories; 10.3 g fat; 32.2 g carbohydrates; 3 g protein; 31 mg cholesterol; 62 mg sodium. Full nutrition
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Reviews
Read all reviews 2021 Ratings
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Most helpful positive review
10/9/2014
Made half a recipe, and since I wanted big muffins, ended up with eight. Not sure why the recipe author has both ground nutmeg and freshly-grated nutmeg (?), but I used all freshly-grated. The...
Most helpful critical review
11/15/2015
I reduced to 1/3 C Dark Brown sugar and 1/3 C granulated sugar. Also used only 2 large eggs, 2 tsp Ground Ginger and 1tsp. Ground cloves, 1/3 cup local honey, 1/2 C applesauce and they were fab!!
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10/9/2014
Made half a recipe, and since I wanted big muffins, ended up with eight. Not sure why the recipe author has both ground nutmeg and freshly-grated nutmeg (?), but I used all freshly-grated. The...
11/18/2014
Didn't have fresh cranberries so I soaked dried ones in hot water. Also used 1 tsp. ground ginger instead of fresh, and 1 1/4 tsp. fresh ground nutmeg. 1 cup w/w flour, 2 cups white. Turned out ...
12/4/2014
I really liked this recipe! It's nice to be able to use up a substantial amount of squash in one recipe, and the coconut oil, squash, spices, and cranberry go very well together. I didn't have...
11/15/2015
I reduced to 1/3 C Dark Brown sugar and 1/3 C granulated sugar. Also used only 2 large eggs, 2 tsp Ground Ginger and 1tsp. Ground cloves, 1/3 cup local honey, 1/2 C applesauce and they were fab!!
2/11/2015
Not bad, had a decent crown but then again with this much sugar I feel like they are more a desert cake then a breakfast type muffin. If you put a lot of sugar in anything it usually tastes good...
10/29/2014
Made recipe as written w/ these changes: used half whole-wheat pastry flour and half all-purpose flour, used half the white sugar called for and 1/4 c less brown sugar, omitted freshly grated nu...
11/16/2015
I added a little more cranberrys, and I use left over squach from last nights dinner. I will for sure make them again! I would give them a 10
11/12/2015
Our CSA farm share gives us a lot of squash this time of year, so I am always looking for new ways to use it. I used a kabocha squash (which cooks up and mashes very like Butternut), a little e...