Winter Squash Muffins with Cranberries
Grated winter squash, such as butternut or acorn, adds a bit of sweetness and keeps these tender muffins moist in this easy recipe. Shredded zucchini is a good substitute in summertime.
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