2 cups flour
2 tsp. baking powder
¼ tsp. baking soda
1 tsp. ground cinnamon
1 tsp. salt
2 large eggs
10 Tbsp. lactose-free butter or margarine, melted
2/3 cup buttermilk (lactose-free milk with a splash of lemon juice)
2 tsp. grated peeled ginger (from a 2” piece)
2/3 cup plus 2 Tbsp. light brown sugar
2 cups grated peeled butternut squash (9 oz., from roughly ¼ of a large squash)
¾ unsweetened shredded coconut
Preheat oven to 375 °F. Line a standard 12-cup muffin pan with liners. (I had a total of 14 muffins.)
Whisk flour, baking powder, baking soda, cinnamon, and salt in a large bowl. Set aside.
Whisk eggs, butter, buttermilk, ginger, and 2/3 cup brown sugar in a medium bowl.
Mix egg mixture into dry ingredients with a wooden spoon or rubber spatula until just combined. Mix in squash and coconut.
Divide batter among muffin cups, using about ½ cup batter per muffin. Sprinkle remaining 2 Tbsp. brown sugar on top.
Bake muffins, rotating pan halfway through, until golden brown and a tester inserted into the center comes out clean, about 20 minutes. Let cool in pan 5 minutes, then transfer muffins to a wire rack and let cool completely.
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2 comments:
Nice Article.Thanks for sharing this blog
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