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A spicy muffin that will go well with your breakfast beverage to start the day.

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Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
30 mins
total:
1 hr 15 mins
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.

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  • Whisk flour, oat bran, ginger, baking powder, and baking soda together in a bowl.

  • Place butternut squash into a pot with just enough water to almost cover the squash; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and mash squash with a potato masher until smooth.

  • Mix squash and apricot jam together in a bowl.

  • Whisk cream, sugar, and eggs into the squash mixture until light and creamy; stir into flour mixture until just combined. Pour batter into each muffin cup, filling each cup to about 3/4-full.

  • Bake in the preheated oven until lightly browned, about 20 minutes. Cool muffins in muffin cups before removing.

Cook's Note:

I used organic pre-cubed squash that could be replaced with fresh butternut squash with good results.

Nutrition Facts

240 calories; protein 4.7g; carbohydrates 46.4g; fat 5.2g; cholesterol 44.2mg; sodium 160.5mg. Full Nutrition
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