Butternut Squash, Coconut, and Ginger Muffins
These are seriously the bomb! Fresh butternut squash makes them healthy, crunchy brown sugar topping makes them super yummy!
Ingredients:
2 large eggs
10 Tbsp. unsalted butter melted
2/3 cup buttermilk
2 tsp. grated peeled ginger
2/3 cup packed light brown sugar
2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. kosher salt
2 cups butternut squash - peeled and grated
3/4 cup unsweetened coconut
3/4 cup coarsely chopped pecans
Instructions:
Preheat oven to 375 degrees.
Line a 12-cup muffin pan with liners.
Whisk together the eggs, butter, buttermilk, ginger,
and brown sugar in a medium bowl.
In a separate large bowl combine the flour, baking powder, baking soda, cinnamon, and salt.
Mix the egg mixture into the dry ingredients with a wooden spoon until just combined,
then add the squash, coconut, and pecans.
Divide the batter into the 12 muffin cups and sprinkle each with a little brown sugar.
Bake until golden brown and a toothpick inserted into the center of one comes out clean,
(about 30 to 32 minutes).
Let cool in pan for 5 minutes then transfer to a wire rack to cool completely.
These make a great breakfast muffin!
Enjoy!
Too healthy