Shredded Coconut and Pumpkin Muffins

Name: Shredded Coconut and Pumpkin Muffins
Cuisine: American
Ingredients: 3 Eggs; 10 Tablespoons Softened Butter; 2/3 cup buttermilk or Yogurt; 3 Tablespoons Grated Ginger; 2/3 Cup Packed Brown Sugar; 2 Cups Flour for Pasteries; 1/2 Teaspoon Baking Powder; 1 Tablespoon Cinnamon; 1 Teaspoon Salt; 2 Cups Cooked Pumpkin; 3/4 cup unsweetened shredded coconut

lekaviar @lekaviar

Shredded Coconut and Pumpkin Muffins

Saved

Ingredients

3Eggs
10 TablespoonsSoftened Butter
2/3 cupbuttermilk or Yogurt
3 TablespoonsGrated Ginger
2/3 CupPacked Brown Sugar
2 CupsFlour for Pasteries
1/2 TeaspoonBaking Powder
1 TablespoonCinnamon
1 TeaspoonSalt
2 CupsCooked Pumpkin
3/4 cupunsweetened shredded coconut

Saved

Steps

1

Preheat oven to 375°F/ 375°C. Line Muffin dishes with Butter
2

Whisk eggs, butter, buttermilk/Yogurt, ginger, and 2/3 cup brown sugar
3

Whisk in flour, baking powder, cinnamon, and salt
4

Mix in squash and shredded coconut
5

Divide batter among muffin cups, filling to the brim. Bake muffins for 45 minutes.
6

Tastes even better the next day, chilled in fridge