Spicy Apricot Squash Muffins Food

SUMMER SQUASH MUFFINS

Steps:

• Preheat oven to 350 degrees and lightly grease a mini muffin pan. (This recipe will make approximately 24 mini muffins.)
• In a large bowl combine dry ingredients: flour, sugar, baking powder, baking soda, and salt.
• Add oil and eggs and whisk to combine.
• Add squash and stir to combine. Add cheese and stir.
• Spoon into prepared muffin pan filling just beneath the top.
• Bake for 18-22 minutes, or until golden brown.

ZUCCHINI AND APRICOT MUFFINS

Steps:

• Preheat the oven to 375 degrees. Oil muffin tins. The recipe makes about 14 1/2-cup muffins.
• Sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
• In a medium or large bowl, whisk together the oil, eggs, sugar, milk and vanilla. Quickly whisk in the sifted dry ingredients. Fold in the grated zucchini and the dried apricots. Fill muffin tins about 3/4 full.
• Bake 20 to 25 minutes, until the muffins are brown on the edges and a tester comes out clean. Remove from the heat and allow to cool for 10 minutes in the tin, then remove from the tins and allow to cool on a rack.

SPICY APRICOT SQUASH MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
• Whisk flour, oat bran, ginger, baking powder, and baking soda together in a bowl.
• 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.
• Mix squash and apricot jam together in a bowl.
• 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.
• Bake in the preheated oven until lightly browned, about 20 minutes. Cool muffins in muffin cups before removing.

SPICY SQUASH BREAD

Steps:

• In a mixing bowl, add the first 8 ingredients; stir to combine; set aside.
• In a large mixing bowl, add the eggs, sugar, oil, sour cream, and preserves; stir to combine.
• Add in shredded squash; stir to combine.
• Gradually add in dry ingredients, stir well.
• Pour mixture into a greased and floured 8 1/2 x 4 1/2-inch loafpan.
• Bake at 350 degrees for 1 hour, 5 minutes or until pick comes out clean.
• Cool for 10 minutes in the pan; turn out onto a wire rack and let cool completely.

APPLESAUCE SQUASH MUFFINS

Steps:

• Preheat oven to 350 degrees. Grease or spray muffin tins. Stir together flour, soda, cinnamon and stevia. In separate bowl mix squash, molasses, applesauce, eggs and Thieves oil. Combine wet and dry ingredients. Pour into muffin pan. Bake 20-25 minutes.