Spicy Apricot Squash Muffins

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Whisk flour, oat bran, ginger, baking powder, and baking soda together in a bowl.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': '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.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Mix squash and apricot jam together in a bowl.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': '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.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Bake in the preheated oven until lightly browned, about 20 minutes. Cool muffins in muffin cups before removing.'}

📊 Nutrition Facts

Per serving (12 servings total)