Spicy Apricot Squash Muffins – a delicious recipe with flour, bran, ground ginger, baking powder, baking soda, butternut squash. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
2
Whisk flour, oat bran, ginger, baking powder, and baking soda together in a bowl.
3
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
Mix squash and apricot jam together in a bowl.
5
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
Bake in the preheated oven until lightly browned, about 20 minutes. Cool muffins in muffin cups before removing.
1101
kcal
Calories
73
g
Fat
100
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 2 cups all-purpose flour, 1/2 cup oat bran, 1 tablespoon ground ginger, 2 teaspoons baking powder, and more.
Yes, Spicy Apricot Squash Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
