I love ginger. The more ginger the better. These muffins are very gingery! The recipe is an adaptation of one published by Melissa Clarke in the New York Times.
1 cup white spelt flour
2/3 cup whole grain spelt flour
1/2 cup rolled oats
1/3 cup brown sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/2 cup Greek yogurt
10 tablespoons neutral vegetable oil
1/4 cup maple syrup
1 1/2 cups finely shredded butternut squash
1/4 cup minced candied ginger
Preheat the oven to 375F. Spray a muffin tin with non-stick cooking spray and set aside.
In a large bowl, whisk together all of the dry ingredients. In a smaller bowl, thoroughly whisk together the wet ingredients until there are no lumps and everything is well mixed. Pour the wet ingredients into the dry and stir gently. The batter should be very thick because the squash will give off a lot of liquid during baking. Stir in the squash and ginger to just combine. Put 1/4 cup batter into each muffin cup and bake for 20 – 25 minutes until golden and starting to separate from the pan. Cool on a rack for 10 minutes and then remove the muffins from the pan to continue cooling.