Squash, Ginger, Coconut Muffins

Squash, Ginger, Coconut Muffins

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Yields or Serves:  

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[Total: 1   Average: 5/5]

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Butternut squash season starts in early autumn. Look for very firm and heavy squash with fresh looking stems. The skin should be smooth and unblemished. Size doesn’t make a difference in flavor, but squash with long necks are generally easier to peel and break down.

  • 1 Large Butternut Squash (Peel & Quarter)
  • 2 Large Eggs (Room Temperature)
  • 10 Tablespoons Unsalted Butter (Melted)
  • 2/3 Cup Buttermilk
  • 2/3 Cup Light Brown Sugar
  • 2 Teaspoons Grated Peeled Ginger
  • 2 Cups Unbleached Flour
  • 2 Teaspoons Baking Powder
  • 1/4 Teaspoon Baking Soda
  • 1 Teaspoon Ground Cinnamon
  • 1 Teaspoon Kosher Salt
  • 3/4 Cup Unsweetened Shredded Coconut
  • 3/4 Cup Slivered Almonds
  1. Preheat oven to 375 degrees.
  2. Line a standard 12 cup muffin pan. Set aside.
  3. With large holes of a box grater grate 2 cups of butternut squash.
  4. In large-size bowl whisk eggs, melted butter, buttermilk, brown sugar, and gated ginger.
  5. In separate large-size bowl combine flour, baking powder, baking soda, cinnamon, and kosher salt.
  6. Add egg mixture to flour mixture. Stir to combine. Add grated squash, coconut, and almonds. Stir to combine.
  7. Scoop batter into prepared muffin pan.
  8. Place in oven 30 to 32 minutes until a tester inserted into centers comes out clean. Rotate pan at 15 minutes.
  9. Remove from oven and let cool in pan 5 minutes.
  10. Turn out onto wire rack to let cool completely.
  11. Prep Time: 20 Minutes Cook Time: 32 Minutes Total Time: 52 Minutes
  12. "Work With What You Got!"
  13. ©Tiny New York Kitchen © 2018 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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