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| Spicy Apricot Squash Muffins |
"A spicy muffin that will go well with your breakfast beverage to start the day."
Ingredients :
- 2 cups all-purpose flour
- 1/2 cup oat bran
- 1 tablespoon ground ginger
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup cubed butternut squash
- water as needed
- 1/2 cup apricot jam
- 1 cup light cream
- 1 cup white sugar
- 2 eggs, beaten
Instructions :
| Prep : 15M | Cook : 12M | Ready in : 1H15M |
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- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
- Whisk flour, oat bran, ginger, baking powder, and baking soda together in a bowl.
- Place butternut squash into a pot with just enough water to almost cover the squash; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and mash squash with a potato masher until smooth.
- Mix squash and apricot jam together in a bowl.
- Whisk cream, sugar, and eggs into the squash mixture until light and creamy; stir into flour mixture until just combined. Pour batter into each muffin cup, filling each cup to about 3/4-full.
- Bake in the preheated oven until lightly browned, about 20 minutes. Cool muffins in muffin cups before removing.
Notes :
- I used organic pre-cubed squash that could be replaced with fresh butternut squash with good results.
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