Ingredients for 12 muffins:
½ cup plain yogurt
1 large egg
¼ cup Canola oil
1 ½ cups pureed butternut squash or 1 can pumpkin or squash puree
¾ cup brown sugar
1 cup oat bran or wheat germ
1 ½ cups unbleached flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ teaspoon pumpkin pie spice or ½ teaspoon cinnamon and ¼ teaspoon ginger
Preheat the oven to 375 degrees. Place a rack in the top third of the oven. Oil a muffin mold.
Stir together the yogurt, egg, oil, squash puree, sugar and oat bran. Reserve. Whisk together the flour, baking powder, baking soda, salt and spices. Fold the wet ingredients into the dry ones. Divide the batter among the individual muffins in the mold and bake for 20 minutes, until the muffins are puffed and firm. Their internal temperature should reach 200 degrees.
Let the muffins rest in the pan on a rack for 5 minutes. Unmold the muffins and enjoy warm or at room temperature.
