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Butternut Squash and Cranberry Muffins Recipe
Ingredients
Main ingredients :
- 1 cup butternut squash puree
- 8 ounces Gefen Crushed Pineapple, drained
- 1 cup oil
- 4 eggs
- 2 teaspoons Gefen Vanilla Extract
- 2 cups flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Pinch of Gefen Cinnamon
- Pinch of salt
- 1 bag of fresh or frozen cranberries
| PREP TIME 10m |
COOK TIME 30m |
TOTAL TIME 40m |
YIELD 16 servings |
|---|
Instructions
- Prepare muffin pan with liners or nonstick spray.
- Place four cranberries in each cup.
- Combine all other ingredients in a food processor and blend until smooth and thick.
- Pour batter over cranberries, until each cup is halfway full.
- Bake at 350 degrees Fahrenheit for 25 minutes.
A recipe from Kosher
2020-11-13
https://www.flyers-on-line.com/data/recipes/8135/butternut-squash-and-cranberry-muffins.jpg
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PREP TIME
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COOK TIME
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TOTAL TIME
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