For an extra layer of flavor, consider adding a sprinkle of chopped walnuts or pecans on top of the muffins before baking. If you don't have oat bran, you can substitute it with an equal amount of whole wheat flour. Muffins are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 3 days.
Spicy Apricot Squash Muffins
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PREP TIME15 mins
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COOK TIME30 mins
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TOTAL TIME1 hrs 15 mins
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SERVING12 People
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VIEWS0
Wake up your senses with these delightfully spiced muffins, where the sweetness of apricot meets the earthy notes of butternut squash, creating a symphony of flavors perfect for a memorable breakfast or a comforting afternoon treat.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate46 g
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Cholesterol44 mg
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Fiber2 g
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Protein5 g
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Saturated Fat3 g
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Sodium161 mg
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Sugar23 g
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Fat5 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 375 degrees F (190 degrees C). Grease or line a 12-cup muffin tin. (5 minutes)
02
StepIn a large bowl, whisk together the flour, oat bran, ground ginger, baking powder, and baking soda. Ensure all dry ingredients are evenly distributed. (3 minutes)
03
StepPlace the cubed butternut squash in a saucepan and add just enough water to nearly cover it. Bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer until the squash is tender and easily pierced with a fork, approximately 10 to 15 minutes. Drain the squash thoroughly and mash with a potato masher or fork until smooth. (20 minutes)
04
StepIn a separate bowl, combine the mashed butternut squash and apricot jam. Mix well until fully incorporated. (3 minutes)
05
StepIn another bowl, whisk together the light cream, white sugar, and beaten eggs until the mixture is light and creamy. Add this wet mixture to the squash and apricot mixture, stirring until just combined. Gently fold the wet ingredients into the dry ingredients until just moistened. Be careful not to overmix; a few lumps are perfectly fine. (5 minutes)
06
StepSpoon the batter into the prepared muffin cups, filling each cup about 3/4 full. (5 minutes)
07
StepBake in the preheated oven for approximately 20 minutes, or until the muffins are lightly golden brown and a toothpick inserted into the center comes out clean. (20 minutes)
08
StepAllow the muffins to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)
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