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Butternut Squash and Cranberry Muffins


Pair with a cup of Joe after sending the kids to school, and savor the flavor. These muffins are mildly sweet with a touch of tartness.


Yields 16-18 muffins

1. Prepare muffin pan with liners or nonstick spray. Place four cranberries in each cup.
2. Combine all other ingredients in a food processor and blend until smooth and thick. Pour batter over cranberries, until each cup is halfway full.
3. Bake at 350 degrees Fahrenheit for 25 minutes.