Spicy Squash Muffins
A very light muffin with spicy flavor and squash added for an extra moist muffin with tea or coffee at breakfast-time or brunch.
- Preparation:
- Cooking:
- Total:
- Serves: 12 persons
Ingredients
- 2cups all-purpose flour
- 2teaspoons baking powder
- ½teaspoon baking soda
- 1½ cups cubed butternut squash
- 2tablespoons minced fresh ginger root
- 1lemon, zested and juiced
- 1cup light cream
- 1cup white sugar
- ½cup quick-cooking oats
- 2eggs, beaten
Instructions
Step 1
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.Step 2
Whisk flour, baking powder, and baking soda together in a bowl.Step 3
Place butternut squash in a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer squash to a bowl; mash with a potato masher until smooth. Add ginger, lemon zest, and lemon juice; mix well.Step 4
Mix cream, sugar, oats, and eggs together in a large bowl. Whisk squash into cream mixture until light and creamy. Stir squash mixture into flour mixture until batter is just combined; fill muffin cups 3/4-full.Step 5
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Allow muffins to cool for 5 minutes in the muffin cups before transferring to a serving plate.