This interesting gingery recipe will spice up any Valentine’s day. And the best thing is that you can prepare it ahead of time, as these muffins will taste amazing for at least 2 days after you prepare them, or so they tell me. Every time I make them, they disappear in a matter of minutes, it seems.
Ingredients for Butternut Squash Muffins:
Method of preparing the Butternut Squash Muffins:
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Preheat oven to 375°F. Line a 12-cup muffin pan.
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Whisk eggs, melted butter, buttermilk, ginger, and light brown sugar in a bowl.
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In a separate bigger bowl, mix flour, baking powder, baking soda, cinnamon, and salt. Then combine the two mixtures with a wooden spoon or spatula.
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Finally, slowly mix in the butternut squash, shredded coconut, and chopped pecans, and your batter is ready.
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Divide your batter equally between all the muffin cups. Optionally, sprinkle some sugar or shredded coconut on top.
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Bake your delicious muffins for about half an hour, or until golden brown, preferably rotating muffin tin halfway through. When ready, transfer muffins to a wire rack and set them out to cool.
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