Ginger-spice muffins
7
Points®
Total time: 39 min • Prep: 14 min • Cook: 25 min • Serves: 12 • Difficulty: Easy
Nobody will guess the secret ingredient in these muffins: pureed squash. Great for a snack or breakfast. Serve for dessert with a light cream cheese-based frosting. The best way to make squash puree from a whole squash is to halve an unpeeled squash lengthwise and then scoop out the seeds and membrane. Place the halved squash cut-side down in a baking pan, filled three-quarters full with water. Roast at 400°F until squash is completely fork-tender. Let cool, scoop out flesh and mash it with a potato masher or puree with an electric mixer.
Ingredients
Cooking spray
2 spray(s)
All-purpose flour
1.5 cup(s)
Pumpkin pie spice
2 tsp
Ground ginger
1 tsp
Baking soda
1 tsp
Table salt
0.25 tsp
Packed brown sugar
0.5 cup(s)
Cooked cubed butternut squash
1.75 cup(s)
Canola oil
3 Tbsp
Plain fat free yogurt
0.333 cup(s)
Molasses
3 Tbsp
Egg
1 large egg(s)
Instructions
1
Preheat oven to 350°F. Coat 12 muffin holes with cooking spray or use cupcake liners.
2
In a large bowl, whisk together flour, pumpkin pie spice, ginger, baking soda and salt.
3
In another bowl, combine sugar, squash puree, oil, yogurt, molasses and egg. With an electric mixer on medium speed, mix for 1 to 2 minutes (or mix by hand).
4
Make a well (a scooped out indention) in center of dry ingredients; pour in liquid mixture and gently fold to just combine (batter will be lumpy).
5
Evenly pour batter into prepared muffin pan about two-thirds full. Bake until a toothpick inserted in center of a muffin comes out clean, about 20 to 25 minutes. Yields 1 muffin per serving.
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