Ingredients

• 2 cups all-purpose flour
• 1/2 cup oat bran
• 1 tablespoon ground ginger
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 cup cubed butternut squash
• water as needed
• 1/2 cup apricot jam
• 1 cup light cream
• 1 cup white sugar
• 2 eggs, beaten

Instructions

1. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
2. Whisk flour, oat bran, ginger, baking powder, and baking soda together in a bowl.
3. 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.
4. Mix squash and apricot jam together in a bowl.
5. 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.
6. Bake in the preheated oven until lightly browned, about 20 minutes. Cool muffins in muffin cups before removing.