Butternut Squash and Cranberry Muffins

by Glicky Eizikovics 

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

1. Prepare muffin pan with liners or nonstick spray. Place 4 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°F for 25 minutes.
By Doirt Teichman
1 bag of fresh or frozen
1 cup butternut squash puree
8 oz. crushed pineapple, drained
1 cup oil
4 eggs
2 teaspoons vanilla extract
2 cups flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
Pinch of cinnamon
Pinch of salt

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