Spicy Apricot Squash Muffins
A spicy muffin that will go well with your breakfast beverage to start the day.
- Serves: 12 persons
- 2cups all-purpose flour
- ½cup oat bran
- 1tablespoon ground ginger
- 2teaspoons baking powder
- ½teaspoon baking soda
- 1cup cubed butternut squash
- water as needed
- ½cup apricot jam
- 1cup light cream
- 1cup white sugar
- 2eggs, beaten
Step 1Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
Step 2Whisk flour, oat bran, ginger, baking powder, and baking soda together in a bowl.
Step 3Place 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.
Step 4Mix squash and apricot jam together in a bowl.
Step 5Whisk 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.
Step 6Bake in the preheated oven until lightly browned, about 20 minutes. Cool muffins in muffin cups before removing.