Name: Spicy Apricot Squash Muffins
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: All-purpose flour - 2 cups; Oat bran - ½ cup; Ground ginger - 1 tablespoon; Baking powder - 2 teaspoons; Baking soda - ½ teaspoon; Cubed butternut squash - 1 cup; Water as needed - 1 cup; Apricot jam - ½ cup; Light cream - 1 cup; White sugar - 1 cup; Eggs, beaten - 2

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Spicy Apricot Squash Muffins

1. All-purpose flour - 2 cups

2. Oat bran - ½ cup

3. Ground ginger - 1 tablespoon

4. Baking powder - 2 teaspoons

5. Baking soda - ½ teaspoon

6. Cubed butternut squash - 1 cup

7. Water as needed - 1 cup

8. Apricot jam - ½ cup

9. Light cream - 1 cup

10. White sugar - 1 cup

11. Eggs, beaten - 2

How to cook deliciously - Spicy Apricot Squash Muffins

1. Stage

Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.

2. Stage

Whisk flour, oat bran, ginger, baking powder, and baking soda together in a bowl.

3. Stage

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.

4. Stage

Mix squash and apricot jam together in a bowl.

5. Stage

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.

6. Stage

Bake in the preheated oven until lightly browned, about 20 minutes. Cool muffins in muffin cups before removing.