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.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2012/11/whole-wheat-squash-muffins-with-cranberries-and-almonds/