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



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


Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.

  • 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; 5.2 g total fat; 44 mg cholesterol; 160 mg sodium. 46.4 g carbohydrates; 4.7 g protein; Full Nutrition