Ginger Squash Muffins

  • 2 large eggs
  • 1 stick butter, melted
  • ⅔ cup buttermilk
  • ⅔ cup packed brown sugar
  • 2 cups all-purpose flour
  • 2 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon powdered ginger
  • 1 teaspoon ground cinnamon
  • 2 cups pureed butternut squash or pumpkin
  • ¾ cup shredded coconut
  • ¼ cup minced crystallized ginger

Preheat the oven to 375°F. Line a standard 12-cup muffin pan with liners; set aside.

Whisk the eggs, butter, buttermilk, and 2/3 cup brown sugar in a medium bowl. Whisk in the flour, baking powder, baking soda, powdered ginger, and cinnamon in a large bowl. Mix the egg mixture into dry ingredients until just combined. Stir in the puree, coconut, and crystallized ginger.

Divide the batter evenly among the muffin cups.

Bake the muffins until golden brown and a toothpick inserted into the center comes out clean, about 30 minutes. Cool them in the pan for 5 minutes before transferring the muffins to a wire rack and letting them cool completely.

  • Yields: 12 muffins
  • Preparation Time: 40 minutes

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