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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 122.8
  • Total Fat: 3.0 g
  • Cholesterol: 16.2 mg
  • Sodium: 94.6 mg
  • Total Carbs: 21.2 g
  • Dietary Fiber: 1.2 g
  • Protein: 3.2 g

View full nutritional breakdown of Squash Cranberry Muffins calories by ingredient
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Squash Cranberry Muffins

Submitted by: AVAPOP

Introduction

I found a zucchini muffin recipe and improvised a little with the ingredients I had on hand. Substitute Whole Wheat Flour for White, Brown Sugar for White, Walnuts for Almonds, Zucchini for Summer Squash, etc. This is an easy way to add a little fiber (oatmeal) into your diet. Enjoy! (I like these for breakfast along with a cup of yogurt or milk and a handful of almonds. I found a zucchini muffin recipe and improvised a little with the ingredients I had on hand. Substitute Whole Wheat Flour for White, Brown Sugar for White, Walnuts for Almonds, Zucchini for Summer Squash, etc. This is an easy way to add a little fiber (oatmeal) into your diet. Enjoy! (I like these for breakfast along with a cup of yogurt or milk and a handful of almonds.
Number of Servings: 12

Ingredients

    Summer squash, 1.5 cup, grated
    Milk, 1%, 0.75 cup
    Ocean Spray, Craisins Original Sweetened Dried Cranberries, 0.333 cup
    Almonds, 0.25 cup, ground/slivered
    Flour, white, 1.25 cup
    Old Fashioned Quaker Oatmeal-Plain, 0.25 cup (or 1 packet of instant oatmeal)
    Baking Powder, 2 tsp
    Granulated Sugar, 0.333 cup
    Egg, fresh, 1 large
    Grapeseed Oil, 1 tbsp
    Ground Cinnamon, 0.5 tbsp (or adjust to taste, my family LOVES cinnamon so I actually used about 1 tbsp.)

Directions

Preheat oven to 400 degrees. Line a 12-cup muffin pan with paper cases or spray pan with nonstick cooking spray.
In a large bowl, stir together flour, baking powder, cinnamon, and sugar. In a medium bowl, combine squash, cranberries, oil, egg, almonds, and milk, stirring well.

Make a well in the dry ingredients; add squash mixture. Stir until just moist. Do not over mix. Spoon batter into muffin cups. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.

Serving Size: Makes 12 muffins (small)

Number of Servings: 12

Recipe submitted by SparkPeople user AVAPOP.






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