26 Apr Butternut Squash, Coconut & Pecan Muffins
| Serves 6 to 8 1 “peeled/chopped” butternut squash (or local market’s pre-cut container) 2 cups all-purpose flour ⅔ cup buttermilk ⅔ cup brown sugar ¾ cup shredded coconut ¾ cup chopped pecans (or walnuts) 10 tablespoons “unsalted” butter (melted) 2 teaspoons baking powder 1 teaspoon ground ginger 1 teaspoon kosher salt or to taste 1¼ teaspoons ground cinnamon ¼ teaspoon baking soda 2 Large brown “cage-free” eggs | Preheat oven to 375°F In a food processor or blender shred the squash. In a large bowl, use a fork to beat the eggs. Mix in the buttermilk, brown sugar, ginger, and melted butter. Whisk baking powder, salt, cinnamon, baking soda, and flour together in a separate bowl. Combine this bowl with the egg mixture and stir in the squash, coconut, and nuts to complete the batter. Line a standard muffin pan (or pans) for 2¾ inch muffins and ¾ fill each cup with batter. Lightly sprinkle the top of each muffin with brown sugar. Bake for 30 to 35 minutes or until a toothpick inserted in the center is clean when removed. Allow the muffins to cool for 5 to 10 minutes before serving. Diva Tip:
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