Spicy Squash Muffins

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 1/2 cups cubed butternut squash
• 2 tablespoons minced fresh ginger root
• 1 lemon, zested and juiced
• 1 cup light cream
• 1 cup white sugar
• 1/2 cup quick-cooking oats
• 2 eggs, beaten

Directions

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.