Spicy Squash Muffins
Serves: 4
Carter Wolf
1 January 1970
Based on User reviews:
48
Spice
49
Sweetness
53
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 cups
All-Purpose Flour2 tsps
Baking Powder1 tsp
Baking Soda1.5 cups
Cubed Butternut Squash2 tbsps
Ginger Root (minced fresh)1 cup
Light Cream1 cup
White Sugar1 cup
Oat (quick-cooking)Directions:
1
Preheat oven to 375 degrees F (190 degrees C)
2
Grease 12 muffin cups or line with paper liners
3
Whisk flour, baking powder, and baking soda together in a bowl
4
Place butternut squash in a saucepan and cover with water; bring to a boil
5
Reduce heat to medium-low and simmer until tender, 15 to 20 minutes
6
Drain and transfer squash to a bowl; mash with a potato masher until smooth
7
Add ginger, lemon zest, and lemon juice; mix well
8
Mix cream, sugar, oats, and eggs together in a large bowl
9
Whisk squash into cream mixture until light and creamy
10
Stir squash mixture into flour mixture until batter is just combined; fill muffin cups 3/4-full
11
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes
12
Allow muffins to cool for 5 minutes in the muffin cups before transferring to a serving plate