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Spicy Squash Muffins
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Spiced butternut squash muffins are a brunch delight with a ginger kick.
Ingredients:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 1.5 cups cubed butternut squash
  • 2 tablespoons minced fresh ginger root
  • 1 lemon, zested and juiced
  • 1 cup light cream
  • 0.5 cup quick-cooking oats
  • 2 eggs, beaten
Instructions:
  • Preheat the oven to 375 degrees F (190 degrees C) and prepare a muffin tin by greasing it or lining with paper liners.
  • Combine flour, baking powder, and baking soda by gently whisking them together in a bowl.
  • In a saucepan, simmer butternut squash in water until tender, about 15-20 minutes. Drain and mash in a bowl using a potato masher until smooth. Stir in ginger, lemon zest, and lemon juice until well combined.
  • In a large bowl, combine cream, sugar, oats, and eggs. Whisk in the squash until the mixture is light and creamy. Gently fold in the flour mixture until just combined, then fill muffin cups 3/4 full.
  • Bake until a toothpick inserted into the center of a muffin comes out clean, approximately 20 minutes. Let muffins cool in the cups for 5 minutes before transferring to a serving plate.

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