Wednesday, October 23, 2013

Multigrain Butternut Squash Muffins

1/4 cup cornmeal
1/3 cup rolled oats
1/2 cup whole what flour
1/2 cup all purpose flour 

1/4 teaspoon each nutmeg and ground cloves 
1/2 teaspoon each salt, ground ginger and cinnamon 
1/2 cup dried cranberries
1/2 teaspoon baking soda
1/2 teaspoon baking powder

Wet ingredients: 
3/4 cup brown sugar 
1 egg
1 teaspoon vanilla extract 
3/4 cup cooked butternut squash (either cook in the microwave or oven until very soft, and scoop out with a spoon.) 
1/3 cup yogurt
1/4 cup apple cider

1.) Mix the dry and wet ingredients separately, then mix together. 

2.) Bake for 25 minutes at 375 degrees. 

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