Spicy Squash Muffins

Spicy Squash Muffins 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1/2 C. Quick oats 

1 1/2 C. Butternut squash, cubed 

1 Lemon, juice and zest 

2 Tbsp. Fresh ginger, minced 

1 C. Light cream 

1 C. Granulated sugar 

2 Eggs, beaten 

Directions:  

1.  Preheat oven to 375 degrees Fahrenheit 

2.  Grease a 12 cup muffin pan. Set aside 

3.  Blend flour, b. powder and b. soda together in a small bowl. Set aside 

4.  In a small saucepan over medium heat cook squash until just tender. Remove from heat and set aside.

5.  When squash has cooled mash with a potato masher to a fine puree. Add lemon juice and zest to squash along with minced ginger. Mix all ingredients together and blend well 

6. In a large mixing bowl combine cream, sugar and oats together. Add squash puree and stir with a wire whisk until light and creamy 

7.  Stir in dry ingredients and mix until just combined.  Pour batter into greased muffin cups filling 3/4 full. 

8.  Bake in preheated oven for 20 minutes until lightly browned 

9.  Remove from oven and allow to cool for 5 minutes before removing from pan to serving plate 

Servings:   12 muffins