Butternut Squash and Cranberry Muffins are a perfect way to utilize some of your leftover Thanksgiving dinner side dishes. I always seem to buy more bags of cranberries than needed...I get caught up in the BOGO or 2fer$ sales this time of year. So I guess I can say that these muffins are also ideal for cranberry hoarders everywhere!
I still had some whole wheat flour kicking around from these >>bran muffins<<, aaaand I saved my two egg yolks to make these >>chocolate chip cookies<<. Butternut Squash Cranberry Muffins, with cookies chasers? Win-win! These muffins are packed with flavor; sweetened with brown sugar, paired with tart berries (both fresh and dried), and held together with a ton of squash.
I roasted my own butternut squash for these, then shmooshed it down and let set in a fine mesh strainer, in the fridge, overnight. I don't mind a chunk of squash here or there (see below), but if the voices in your head are opposed to chunks of squash in your muffins - simply run the squash through a blender, food processor, or food mill......but let those voices know that an extra piece of equipment is going to have to be washed, dried and stowed away. You could also use either sweet potato or pumpkin in place of the squash; I have used all of the above at one time or another to make these, any of the mashed orange veggies work great. Don't feel like roasting veggies? Not a problem. Grab a can of pumpkin or squash instead and knock yourself out!
This recipe will yield 8 large Texas-sized muffins, 16 regular muffins, or one 9x5 loaf bread. I opted for the large muffins for a quick on-the-go breakfast option this week.
So hoard cranberries, set aside some butternut squash to make these muffins. Double, triple or quadruple this recipe to make as may as your little heart desires.
Butternut Squash and Cranberry Muffins, adapted from kathleendaelemans.com
makes 8 large muffins
1 1/4 cup whole wheat flour
1/2 cup all purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 large egg
2 large egg whites
1 cup light brown sugar, firmly packed and scraped
1 1/2 cups cooked and mashed butternut squash
1/4 cup vegetable oil
2 tsp vanilla extract
1 cup fresh cranberries
1/2 cup dried cranberries
1/2 cup raisins
Preheat oven to 350º and grease muffin tin.
In a medium size bowl whisk together flours, baking powder, baking soda, and salt; set aside.
In a large mixing bowl combine eggs, sugar, squash, oil and vanilla. Stir by hand, or beat on low until well combined.
Pour dry ingredients into wet; with a spatula fold the ingredients in about 10 strokes - do not over mix - some flour will still be visible.
Add fresh and dried berries and raisins, continue to fold together until all combined.
Fill muffin tins about 3/4 of the way, bake for 25 minutes turning the pan half way through. (If making 16 regular sized muffins bake for 13-15 minutes, bake 9x5 loaf pan for 50-60 minutes).
Cool in pan for 10 minutes. Loosen sides with a knife and transfer onto a cooling rack until ready to serve.