Spicy Apricot Squash Muffins
These American muffins feature a spiced batter made with all-purpose flour, oat bran, and ground ginger. The base is a purée of boiled butternut squash mixed with apricot jam, light cream, sugar, and eggs. The batter is portioned into greased cups and baked until golden. The result is a moist, flavourful muffin with a gentle heat from the ginger, perfect for a morning coffee break. The recipe yields 12 servings and takes about 75 minutes in total.
Ingredients
- 2 cups all-purpose flour
- 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
- 1 cup white sugar
- 2 eggs, beaten
Method
- Set your oven to 375 degrees F (190 degrees C) to preheat. Prepare 12 muffin cups by greasing them.
- In a mixing bowl, combine the all-purpose flour, oat bran, ground ginger, baking powder, and baking soda by whisking them together.
- Put the cubed butternut squash into a saucepan and add water until it nearly covers the squash. Bring the water to a boil, then lower the heat to medium-low. Let it simmer for 10 to 15 minutes until the squash is tender. Drain the water and use a potato masher to create a smooth purée.
- Combine the mashed squash and the apricot jam in a separate bowl, mixing them well.
- Whisk the light cream, white sugar, and beaten eggs into the squash and jam mixture until it becomes light and creamy. Stir this wet mixture into the dry flour mixture, mixing just until combined. Divide the batter among the prepared muffin cups, filling each one to about 3/4-full.
- Place the muffin tin in the preheated oven and bake for about 20 minutes until the tops are lightly browned. Allow the muffins to cool in the tin before taking them out.
Nutrition (per serving)
Calories240 kcal
Fat5 g
Sugars23 g
Protein5 g
Sodium161 mg
Recipe details
CategoryBread
Cuisineamerican
AuthorCheerios
