Butternut Squash Muffins With Cranberries

• 2 1/4 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon mace
• 1/4 teaspoon nutmeg
• 1/8 teaspoon ground cloves
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup cooked mashed butternut squash (or pureed)
• 1 large egg, beaten
• 3/4 cup canola oil (or any vegetable oil)
• 1/2 cup whole milk
• 1 cup fresh cranberries, coarsely chopped

1. Preheat oven to 375F; spray a 12-cup muffin pan with nonstick cooking spray, or use paper liners; set aside.
2. In a large mixing bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt.
3. In a separate mixing bowl, thoroughly whisk together the squash, egg, oil and milk.
4. Add the wet ingredients all at once into the dry ingredients and mix just until combined; it's important NOT to overmix.
5. Fold in the cranberries.
6. Spoon batter into prepared muffin cups and bake in preheated oven for 16 to 20 minutes, or until a tester inserted into the centre of the muffins comes out clean.
7. Cool muffins on wire racks.

flour, sugar, cinnamon, mace, nutmeg, ground cloves, baking powder, baking soda, salt, butternut squash, egg, canola oil, milk, fresh cranberries

Taken from www.food.com/recipe/butternut-squash-muffins-with-cranberries-91590 (may not work)