This large-batch recipe of squash-cranberry muffins is perfect for a simcha. Each bite is chock-full of zucchini, dried cranberries, and almond slices, leaving everyone satisfied! These muffins are sure to become a family favorite.
Yield: 70 muffins
Place shredded squash in strainer and squeeze excess water.
In a large bowl, combine all ingredients.
Spray muffin tins with cooking spray and fill with batter to the brim. Bake at 350 degrees Fahrenheit for 40 minutes.
Variations:
Batter can be poured into two 10x16 inch pans. Bake at 350 degrees Fahrenheit for one hour and 10 minutes.
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I was pretty disappointed with these. Maybe the recipe accidentally omitted flour? It came out more like a squash kigel less like a muffin...