Just a hint of sweetness, these gingery muffins taste delicious still warm from the oven with a generous spreading of butter.
Makes: 12 Prep: 25-30 mins, plus cooling
Cook: 30 mins
Light olive oil, for oiling
2 cups peeled and seeded 1/2 inch butternut squash dice
1 1/2 inch piece fresh ginger, scrubbed and coarsely grated
1/4 cup maple syrup
1 Cup low fat plain yogurt
1 1/4 cups whole wheat flour
1/4 cup fine corn meal
1 tablespoon baking powder
1 teaspoon ground pumpkin pie spice
3 tablespoon pumpkin seeds (pepita)
1. Preheat the oven to 375. Lightly brush a 12 cup muffin pan with olive oil.
2. Put the diced squash into the top of a steamer set over a Saucepan Of gently simmering water, cover, and cook for 15 minutes; until just soft. Mash and mix with the grated ginger.
3. Put the eggs, maple syrup, and yogurt into a medium bowl and whisk together.
4. Put the flour, cornmeal, baking powder, and pumpkin spice into a larger bowl and stir together, then add the mashed squash and egg mix and briefly whisk together until just combined.
5. Spoon the batter into the prepared pan, sprinkle the tops with the seeds, then bake in the preheated oven for 15 minutes, until well risen and golden brown. Let cool in the pan for 5 minutes, then loosen the edges with a knife, turn out into a wire rack, and let cool completely. These are best eaten within two days of making.