Winter Squash Muffins with Cranberries
Preheat oven to 375 degrees F. Line 12 (1/2-cup) muffin cups with paper liners and lightly coat with cooking spray. (Alternatively, coat muffin tin with cooking spray and omit liners.)Advertisement
Pulse oats in a food processor until ground to the texture of breadcrumbs. Transfer to a mixing bowl and whisk in flour, sugar, baking powder, baking soda, cinnamon, salt, allspice and nutmeg. Stir in squash, cranberries and pecans (if using).
Whisk eggs, yogurt, oil and syrup in another mixing bowl. Stir in apple. Add the squash mixture and fold until evenly moistened. Divide the batter among the muffin cups, filling them almost to the top.
Bake until the muffins are golden brown and the tops spring back when lightly touched, 20 to 25 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 5 minutes before serving.
Make Ahead Tip: Store airtight at room temperature for up to 2 days or individually wrap and freeze for up to 1 month.
Equipment: Muffin tin with 12 (1/2-cup) cups
DIY Muffin Cups: Make your next batch of muffins or cupcakes the ultimate grab-and-go treat by lining your tin with muffin liners. No liners? No problem. Use 5-inch squares of parchment paper, coat each muffin cup with cooking spray, and push each square into the cups using a small can or bottle, pressing the paper up the sides. (It's OK if some of the paper is sticking out over the rim.) Fill each cup as directed.
1 starch, 1/2 other carbohydrate, 1 fat