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Spicy Apricot Squash Muffins
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
75 minutes
Spicy ginger apricot muffins add a kick to your morning coffee.
Ingredients:
  • 0.5 cup oat bran
  • 1 tablespoon ground ginger
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 1 cup cubed butternut squash
  • water as needed
  • 0.5 cup apricot jam
  • 1 cup light cream
Instructions:
  • Preheat the oven to 375 degrees F (190 degrees C) and generously grease a 12-cup muffin tin.
  • Combine flour, oat bran, ginger, baking powder, and baking soda in a bowl and whisk together.
  • In a pot, cover the butternut squash with just enough water and bring to a boil. Simmer over medium-low heat until tender, about 10 to 15 minutes. Drain excess water and mash the squash with a potato masher until smooth.
  • Combine the squash and apricot jam in a bowl.
  • Combine the cream, sugar, and eggs with the squash mixture until it becomes light and creamy. Gently fold the mixture into the flour until just combined. Fill each muffin cup about 3/4 full with the batter.
  • Bake at the perfect temperature until beautifully golden, for around 20 minutes. Allow muffins to cool in the cups before gently taking them out.

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