That is what I did in this recipe. I found it in one of my Cooking Light magazines several years ago and have adapted the recipe a little.
Butternut Squash and Cranberry Muffins
adapted from this recipe in Cooking Light
- 2 1/4 cups flour
- 2 tsp pumpkin pie spice
- 1 1/2 tsp baking soda
- 1 tsp ground ginger
- 1/4 tsp salt
- 1 cup dried cranberries (could also use raisins)
- 1 cup packed brown sugar
- 1 cup roasted butternut squash
- 1/3 cup buttermilk
- 1/3 vegetable oil
- 1/4 cup molasses
- 1 tsp vanilla
- 2 large eggs
Combine flour, pumpkin pie spice, baking soda, ginger and salt in a bowl. Mix well and stir in cranberries.
In a separate bowl, combine brown sugar, butternut squash, buttermilk, veg. oil, molasses, vanilla and eggs. Stir well with a wisk.
Add the squash mixture to the flour mixture and stir until just moist.
Coat muffin pans with baking spray and spoon batter into pan. Makes about 12-18 muffins.
Bake in 400 degree oven for about 15 minutes or until toothpick comes out clean. Remove from pan immediately and cool on a rack.
If there are any left, these do freeze well. They make a great grab-n-go breakfast.Some of my previous fall squash posts:
This post is linked to:
- Tasty Tuesday at Balancing Beauty and Bedlam
- Tuesdays at the Table at All the Small Stuff
- Tempt my Tummy Tuesday at Blessed with Grace
- Ultimate Thanksgiving Recipe Swap at Life as Mom
- Foodie Friday at Designs By Gollum
- Food on Fridays at Ann Kroeker
- Money Saving Mom
- Ultimate Recipe Swap at Life as Mom