BUTTERNUT SQUASH, COCONUT & GINGER MUFFINS

Adapted from Bon Appetit

Ingredients:

2 large eggs

10 Tbsp unsalted butter, melted

2/3 c. buttermilk

2 tsp grated peeled ginger

2/3 c. plus 2 Tbsp packed brown sugar

2 c. all purpose flour

2 tsp baking powder

1/4 tsp baking soda

1 tsp cinnamon

1 tsp salt

2 c. grated peeled butternut squash

3/4 c. unsweetened shredded coconut

3/4 c. coarsely chopped pecans

Directions:

Preheat oven to 375. Line a standard 12-cup muffin pan with liners. Whisk eggs, butter, buttermilk, ginger, and 2/3 cup brown sugar in a medium bowl. Whisk flour, baking powder, baking soda, cinnamon, and salt in a large bowl. Mix egg mixture into dry ingredients with a wooden spoon until just combined. Mix in squash, coconut, and pecans.

Divide batter among muffin cups, filling to the brim (about 1/2 cup batter per muffin). Sprinkle remaining 2 tablespoons brown sugar on top.

Bake muffins, rotating pan half way through, until golden brown and a tester inserted into the center comes out clean, 30-32 minutes. Let cool in pan for 5 minutes, then transfer muffins to a wire rack and let cool completely.