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Butternut Squash Oat Muffins with Candied Ginger

15 January

Yield – about 1 dozen muffins

2/3 cups flour of choice
½ cup oats
1/3 cup brown sugar or alternative sweetener
1 tablespoon baking powder
1 teaspoon sea salt
1 teaspoon cinnamon
¼ teaspoon freshly ground nutmeg
zest of 1 lemon
2 large eggs, at room temperature
½ cup Greek yogurt, room temperature
10 tablespoons melted unsalted butter, cooled
¼ cup maple syrup
1 ½ cup finely shredded butternut squash
¼ cup candied ginger

DIRECTIONS:

1. Heat the oven to 375 degrees and grease a muffin tin.

2. In a large bowl, whisk together the flour, oats, sugar, baking powder, salt, spices, and lemon zest. In a small bowl, whisk together the eggs, yogurt, melted butter, and syrup.

3. Add the wet ingredients to the dry ingredients and gently stir with a rubber spatula until almost combined-the batter will be very thick. Then fold in the shredded squash and candied ginger.

4. Spoon the batter into the muffin tins. Bake for 20 minutes or so, or until the muffins are lightly golden and spring back when touched. Cool for 5 minutes in the pan before turning them out on a rack.

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