Squash and Ginger Muffins

Preheat the oven to 350 degrees F. Line a muffin tin with paper or foil muffin cups.

In a large bowl, whisk the flour, baking powder, ginger and baking soda together until well incorporated. (The whisking process eliminates the need for sifting.) 3. In a medium bowl, whisk the egg whites together with the brown sugar until just frothy. Whisk in the applesauce and milk. Mash the squash with a fork and stir into the liquid mixture until evenly distributed.

Add the liquid mixture all at once over the top of the dry ingredients and stir until just combined. Do not overstir or the muffins will be tough. Spoon a heaping º cup of batter into each muffin cup; each should be full and well rounded. Bake for 25 minutes or until golden brown. Turn the muffins out onto a wire rack and cool for 5 minutes.