The recipe:
2 cups grated butternut squash.
Whisk together 2 large eggs with 10 TBLSPNS melted butter, 2/3 cup buttermilk, 2/3 cup packed brown sugar, and 2 tsp grated peeled ginger.
In another bowl, mix 2 cups flour, 2 tsp baking powder, 1/4 tsp baking soda, 1 tsp cinnamon, and 1 tsp kosher salt.
Mix egg mixture into flour mixture, and then stir in the squash, plus 3/4 cup unsweetened coconut shreds, and 3/4 cup chopped pecans.
Bake at 375 for a half hour or until done.
#muffinrecipe #butternutsquash #dumpsterdivinginamerica #frugalliving #eatwellforless #livingwellonless #freefood
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AMAZING RECIPE BUTTERNUT SQUASH MUFFINS!
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