Spicy Apricot Squash Muffins recipe
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Ingredients
- 2 cups all-purpose flour ½ cup oat bran 1 tablespoon ground ginger 2 teaspoons baking powder ½ teaspoon baking soda 1 cup cubed butternut squash water as needed ½ cup apricot jam 1 cup light cream 1 cup white sugar 2 eggs, beaten
Nutrition Info
- 240.4 caloriescarbohydrate: 46.4 gcholesterol: 44.2 mgfat: 5.2 gfiber: 1.5 gprotein: 4.7 gsaturatedFat: 2.8 gservingSize: -sodium: 160.5 mgsugar: 22.9 gtransFat: : -unsaturatedFat: : -
Directions Spicy Apricot Squash Muffins
Directions
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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.