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
