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Whole Wheat Squash Muffins with Cranberries and Almonds

November 12, 2012 | Breads,

The humble muffin – it’s kind of a baking staple for me. For one thing, they are quick – you know, as in quick breads? For another, they freeze well and every Friday morning my friends and I work out together then have a coffee and muffin afterwards – I like having a selection of muffins in the freezer for everyone to choose from. But perhaps most importantly for me, it’s easy to sneak a serving of fruit or vegetables into a muffin.This recipe uses acorn squash, something I pretty much can’t stand on it’s own, but that just works great in a muffin. Sort of like how I felt about melon in my Bran Muffins with Melon that I posted recently. You could also use butternut squash, other winter squash, or pumpkin……unless the squirrel in your yard ate your pumpkin like mine did. I couldn’t shoo him away – he just seemed so determined to finish that thing off, and he did, in about 2 days. I’m wondering if he want around the corner and purged between bites – I mean how does a little thing like that eat an entire pumpkin?!
These muffins also have dried cranberries (craisins) and almonds in them, both which can be omitted if you like – although I’m not sure why you would unless you’re allergic to them or something, as they add nice texture and crunch. Filled with cinnamon and nutmeg, these smell great baking and somehow just feel right for the holiday season that’s approaching. Hope you’ll make a batch for your friends and family!

Whole Wheat Squash Muffins with Cranberries and Almonds
Prep time
Cook time
Total time
Cuisine: Breads
Serves: 24
  • 2 small acorn squash, cooked, about 3 cups (or other winter squash)
  • 8 ounces vanilla yogurt
  • 2 large eggs
  • 2 egg yolks, optional
  • ¼ cup extra virgin olive oil
  • 1 cup whole wheat flour
  • 1 cup flour
  • 1 cup wheat bran
  • 1 tablespoons cinnamon
  • ½-1 teaspoon grated nutmeg
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup dried cranberries
  • 1 cup sliced or slivered almonds
  1. Combine squash, yogurt, eggs and oil in a food processor and whirl until smooth and creamy. Pour into a large bowl and stir in olive oil. Mix flours, bran, cinnamon, nutmeg, salt, baking powder and baking soda together, then stir into wet ingredients. Stir in cranberries and almonds.
  2. Use an ice cream scoop to evenly portion into muffin pans that have been sprayed with nonstick cooking spray. Even if using liners, it helps to spray the liners with cooking spray. Bake at 375 until a toothpick inserted into the center comes out clean, about 20-30 minutes.



One Response | TrackBack URL | Comments Feed

  1. Bookmarked! I am overrun with farm share acorn squash (which, honestly, I don’t LOVE like I LOVE pumpkin, butternut, or delicata) and am still working away on the 4 pounds of Traverse City dried cherries I foolishly picked up.

    And I love muffins.

    So a triple win.

    Thank you!


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