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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Recipe Summary

prep:
20 mins
cook:
35 mins
additional:
5 mins
total:
1 hr
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

215 calories; protein 4.5g 9% DV; carbohydrates 39.1g 13% DV; fat 5.2g 8% DV; cholesterol 44.2mg 15% DV; sodium 155.1mg 6% DV. Full Nutrition