spicy apricot squash muffins

Ingredients

• Servings: 12
• 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

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins


• 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.