Butternut Squash Muffins With Cranberries

1. 1

   Preheat oven to 375F; spray a 12-cup muffin pan with nonstick cooking spray, or use paper liners; set aside.

2. 2

   In a large mixing bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt.

3. 3

   In a separate mixing bowl, thoroughly whisk together the squash, egg, oil and milk.

4. 4

   Add the wet ingredients all at once into the dry ingredients and mix just until combined; it's important NOT to overmix.

5. 5

   Fold in the cranberries.

6. 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. 7

   Cool muffins on wire racks.

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