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.