butternut squash muffins

Almost-Fat-Free Squash Muffin Recipe

1 cup cooked, mashed acorn or butternut squash
1/3 cup unsweetened applesauce
2 eggs
1/3 cup white sugar
1 tsp vanilla extract
1 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/8 tsp cloves
1/8 tsp nutmeg
1/8 tsp ginger
2 cups frozen cranberries

Preheat the oven to 300°F and grease or spray a 12-cup muffin tin. In a small bowl, combine mashed squash, applesauce, eggs, sugar, and vanilla. In a large bowl, whisk or sift together all dry ingredients. (If you find measuring out individual spices a pain, make your own pumpkin pie spice ahead of time and use that in lieu of the cinnamon, cloves, nutmeg, and ginger.) Add wet ingredients to dry and stir gently, just until combined. Add cranberries and stir. Divide equally among the 12 muffin cups, and bake 18-20 minutes, or until a skewer inserted in the middle of a muffin comes out dry.

Serving Size: Makes 14 small muffins

Number of Servings: 14

Recipe submitted by SparkPeople user ROSIEFM.