Butternut Squash Muffins With Cranberries Recipe

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Butternut Squash Muffins With Cranberries
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Ingredients:

Directions:

  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 877.47 Kcal (3674 kJ)
Calories from fat 386.26 Kcal
% Daily Value*
Total Fat 42.92g 66%
Cholesterol 47.11mg 16%
Sodium 642.87mg 27%
Potassium 566.52mg 12%
Total Carbs 115.34g 38%
Sugars 53.71g 215%
Dietary Fiber 5.47g 22%
Protein 10.13g 20%
Vitamin C 11.3mg 19%
Vitamin A 0.5mg 17%
Iron 1.7mg 10%
Calcium 194.1mg 19%
Amount Per 100 g
Calories 304.3 Kcal (1274 kJ)
Calories from fat 133.95 Kcal
% Daily Value*
Total Fat 14.88g 66%
Cholesterol 16.34mg 16%
Sodium 222.94mg 27%
Potassium 196.46mg 12%
Total Carbs 40g 38%
Sugars 18.63g 215%
Dietary Fiber 1.9g 22%
Protein 3.51g 20%
Vitamin C 3.9mg 19%
Vitamin A 0.2mg 17%
Iron 0.6mg 10%
Calcium 67.3mg 19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 20.3
    Points
  • 24
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar

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