Ingredients
12
12 servings
- •2 cups all-purpose flour
- •½ cup oat bran
- •1 tablespoon ground ginger
- •2 teaspoons baking powder
- •½ teaspoon baking soda
- •1 cup cubed butternut squash
- •water as needed
- •½ cup apricot jam
- •1 cup light cream
- •1 cup white sugar
- •2 eggs, beaten
Instructions
- 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.
Nutritional Facts
Per 12 servings
- Calories: 240
- Carbohydrate: 46g
- Fat: 5g
- Fiber: 2g
- Protein: 5g
- Sugar: 23g
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