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Spicy Squash Muffins

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"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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Ingredients

1 h servings 215
Original recipe yields 12 servings

Directions

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  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.

Nutrition Facts


Per Serving: 215 calories; 5.2 39.1 4.5 44 155 Full nutrition

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