We know it's not really pumpkin, but who wants a 'squash muffin'? (Both butternut squash and pumpkin belong to the winter squash family). Here's a healthy way to start your morning or satisfy a mid-afternoon snack urge.
1/3 cup canola oil
2/3 cup brown sugar
2 tsp grated fresh ginger
1 1/4 cups squash purée
1 cup raisins
1 1/2 cup all-purpose flour
1 cup soft whole wheat flour, (or all-purpose)
1 tbsp baking powder
1 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp salt
Preheat the oven to 350 degrees. Line a muffin tray with extra-large paper cups, or lightly oil.
In a large bowl, whisk together oil and brown sugar. Whisk in each egg separately. Add ginger, squash and raisins and stir to combine well.
In a medium bowl, whisk together flours, baking powder, cinnamon, cloves and salt. Pour flour mixture into squash mixture and stir until just mixed.
Fill each cup to the top.
Bake for 25 minutes or until a tester inserted into the middle of a muffin comes out clean. Allow to cool for 5 minutes in baking tray, then transfer individually to rack.
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