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 calories
carbohydrate: 39.1 g
cholesterol: 44.2 mg
fat: 5.2 g
fiber: 1.7 g
protein: 4.5 g
saturatedFat: 2.7 g
servingSize: -
sodium: 155.1 mg
sugar: 17.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.

  2. Whisk flour, baking powder, and baking soda together in a bowl.

  3. 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.

  4. 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.

  5. 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.

Recipe Yield

12 servings

Recipe Note

A very light muffin with spicy flavor and squash added for an extra moist muffin with tea or coffee at breakfast-time or brunch.

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