Ingredientes para Butternut Squash Muffins With Cranberries
- All Purpose Flour
- Granulated Sugar
- 1 teaspoon ground cinnamon
- Mace
- Nutmeg
- Ground Cloves
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups cooked and mashed butternut squash
- Egg
- Canola Oil
- Whole Milk
- Fresh Cranberries
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Cómo preparar Butternut Squash Muffins With Cranberries
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, mash the cooked butternut squash until smooth. Stir in the sugar, oil, eggs, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the cranberries and chopped pecans (optional).
- Fill each muffin liner about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
71g
Fat
6g
Carbs
12g
