Cranberry and Spiced Squash christmas muffins

I found this recipe but tweaked it to give it the Christmas Goddess touch :)  You will need to bake one medium size butternut squash split in half for about an hour and a half at 180C.  Cool the squash and remove the flesh, removing excess fluid.   I also sprinkled a little sugar on the top of each muffin before cooking.  Have also been taste testing the chocolate balls I made the other week - they are improving with age - yum!

Cranberry and Spiced Squash Muffins

2 cups flour

1/2 cup brown sugar

1/2 cup white sugar

2 teaspoons Baking powder

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon mixed spice

1/2 teaspoon salt

1 cup baked squash flesh

1 cup of fresh/frozen cranberries

1/2 cup butter

3/4 cup of milk

1 egg, lightly beaten

Directions

1.      Cream brown and white sugar with butter.

2.      Combine egg with creamed sugar.

3.      Add remaining wet ingredients and mix.  

4.      Combine flour, baking powder, cinnamon, nutmeg, mixed spice and salt.  Make a well and add to wet ingredients.  Mix to a smooth batter.

4.      Generously grease a 12-muffin tin and dust with flour or line with paper muffin cups.

5.      Fill muffin cups about 2/3-full with batter.

6.      Bake muffins in preheated 180C oven for 10 to 15 minutes, or until nicely browned.

S.