Swirled Roasted Squash and Dark Chocolate Muffins
One dozen muffins (double the recipe – they go that fast!)
1 lb. roasted squash puree (use a digital scale)
2 cups all-purpose flour
1 Tbsp ground cinnamon
2 tsp ground ginger
1 tsp baking powder
1 tsp fine sea salt
½ tsp baking soda
1 cup granulated sugar
¾ cup dark brown sugar
½ cup vegetable oil
2 large eggs
½ cup Greek yoghurt
1 tsp vanilla paste
½ cup dark cocoa powder
Additional granulated sugar to sprinkle on the muffins before baking
1) The day before, roast a batch of squash (I suggest three butternut or six mini-butternuts). Split them, remove the seeds and roast in a 375 degree oven, cut side down on an oiled parchment-lined sheet pan, for 30-40 minutes until soft. Let cool, then spoon out the pulp from the skins and mash together with a potato masher. Refrigerate the squash overnight.
2) On baking day, line a muffin tin with paper cups and preheat your oven to 400 degrees.
3) In a medium bowl, whisk together the flour, cinnamon and ginger, baking powder and soda, and the salt.
4) In a large bowl, whisk together the sugars to remove any brown sugar clumps. Then whisk in the eggs, 16 ounces of the squash (save the rest for another delicious recipe), the oil, yogurt and vanilla.
5) Fold in the dry mix until just combined and divide the batter in half (returning one half into the smaller bowl). Sift the cocoa over the batter in the larger bowl and fold together until smooth.
6) Add alternating scoops of each batter into the muffin cups. Use a chopstick to gently swirl the batters together. Sprinkle the tops of the muffins with granulated sugar.
7) Bake on the center rack for 20-23 minutes until the top just feels solid. Let the muffins cool in the pan on a wire rack for 10 minutes and then remove them from the pan to cool to room temperature before serving.
