Gingery Squash Muffins

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.

Dry Ingredients

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

Wet Ingredients

2 eggs
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.


Comforting Carrot and Parsnip Soup

For any day that you need an easy, comforting soup.

4 cups combination of shredded carrots and parsnips
3 cups chicken broth, preferably homemade
1 teaspoon herbes de provence
1/4 cup half and half

garlic oil and sea salt for garnish

Combine the first three ingredients in a heavy bottomed 3 quart saucepan. Bring to a boil and then simmer, covered, for 30 minutes.  Remove from heat and let it get cool enough to handle.  In a blender or food processor, puree the soup mixture and return it to the saucepan.  Stir in the half and half and reheat the mixture over low heat.  Taste and adjust seasoning with salt and pepper.

Garnish individual servings with a small drizzle of garlic oil and a sprinkle of crunchy sea salt.