Spicy Squash Muffins recipe
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Ingredients
- 2 cups all-purpose flour 2 teaspoons baking powder ½ teaspoon baking soda 1 ½ cups cubed butternut squash 2 tablespoons minced fresh ginger root 1 lemon, zested and juiced 1 cup light cream 1 cup white sugar ½ cup quick-cooking oats 2 eggs, beaten
Nutrition Info
- 214.9 caloriescarbohydrate: 39.1 gcholesterol: 44.2 mgfat: 5.2 gfiber: 1.7 gprotein: 4.5 gsaturatedFat: 2.7 gservingSize: -sodium: 155.1 mgsugar: 17.2 gtransFat: : -unsaturatedFat: : -
Directions Spicy Squash Muffins
Directions
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Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
Whisk flour, baking powder, and baking soda together in a bowl.
Place butternut squash in a saucepan and cover with water, bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer squash to a bowl, mash with a potato masher until smooth. Add ginger, lemon zest, and lemon juice, mix well.
Mix cream, sugar, oats, and eggs together in a large bowl. Whisk squash into cream mixture until light and creamy. Stir squash mixture into flour mixture until batter is just combined, fill muffin cups 3/4-full.
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Allow muffins to cool for 5 minutes in the muffin cups before transferring to a serving plate.