SQUASH & PUMPKIN SEED MUFFINS

With just a hint of sweetness, these gingery muffins taste delicious still warm from the oven with a generous spreading of butter.

MAKES: 12     PREP: 25–30 MINS, PLUS COOLING     COOK: 30 MINS

light olive oil, for oiling

2 cups peeled and seeded

½-inch butternut squash dice

1½-inch piece fresh ginger, scrubbed and coarsely grated

3 eggs

¼ cup maple syrup

1 cup low-fat plain yogurt

1¼ cups whole-wheat flour

¾ cup fine cornmeal

1 tablespoon baking powder

1 teaspoon ground pumpkin pie spice

3 tablespoons pumpkin seeds (pepita)

1. Preheat the oven to 375°F. Lightly brush a 12-cup muffin pan with oil.

2. Put the diced squash into the top of a steamer set over a saucepan of gently simmering water, cover, and cook for 15 minutes, until just soft. Mash and mix with the grated ginger.

3. Put the eggs, maple syrup, and yogurt into a medium bowl and whisk together.

4. Put the flour, cornmeal, baking powder, and pumpkin pie spice into a larger bowl and stir together, then add the mashed squash and egg mix, and briefly whisk together until just combined.

5. Spoon the batter into the prepared pan, sprinkle the tops with the seeds, then bake in the preheated oven for 15 minutes, until well risen and golden brown. Let cool in the pan for 5 minutes, then loosen the edges with a knife, turn out onto a wire rack, and let cool completely. These are best eaten within two days of making.

per muffin: 144 cal / 3.7g fat / 1g sat fat / 23.3g carbs / 5.8g sugars / 0.9g salt / 1.6g fiber / 5.7g protein