By Anonymous -

“A very light muffin with spicy flavor and squash added for an extra moist muffin with tea or coffee at breakfast-time or brunch.”


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:








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