Ingredients
12
12 servings
- •2 cups all-purpose flour
- •2 teaspoons baking powder
- •½ teaspoon baking soda
- •1 ½ cups cubed butternut squash
- •2 tablespoons minced fresh ginger root
- •1 lemon, zested and juiced
- •1 cup light cream
- •1 cup white sugar
- •½ cup quick-cooking oats
- •2 eggs, beaten
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
- Whisk flour, baking powder, and baking soda together in a bowl.
- Place butternut squash in a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer squash to a bowl; mash with a potato masher until smooth. Add ginger, lemon zest, and lemon juice; mix well.
- Mix cream, sugar, oats, and eggs together in a large bowl. Whisk squash into cream mixture until light and creamy. Stir squash mixture into flour mixture until batter is just combined; fill muffin cups 3/4-full.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Allow muffins to cool for 5 minutes in the muffin cups before transferring to a serving plate.
Nutritional Facts
Per 12 servings
- Calories: 215
- Carbohydrate: 39g
- Fat: 5g
- Fiber: 2g
- Protein: 5g
- Sugar: 17g
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