Hokkaido Squash Muffins

Put paper liners into a 12-count muffin tin. Preheat your oven to 370 F (190 C).

In a large bowl combine eggs, yolk and sugar, and mix it until you reach a smooth consistency using an electric whisk. This will take roughly 4-5 minutes. Add butter, orange juice, yogurt and the rest of the dry muffin ingredients (flour through ginger). Mix until well combined. Stir in the grated squash. You may use another kind of squash if you like.

Fill paper cups with the batter. Bake for 20-25 minutes. When ready remove the pan from the oven and let muffins cool.

Make the spider web topping (note the topping includes raw eggs so those with sensitivities to this may want to skip the topping). Beat the egg whites in a mixing bowl, then add powdered sugar and whisk until you have a smooth mixture.

Put 3 teaspoons of this mixture into a small dish and color it with black food coloring.

Cover each muffin with the white mixture. Using a toothpick, create 3 circles of the dark mixture. With the same toothpick make several lines starting from the smallest circle and dragging it outwards towards the edge of the muffin to create the spider web. You may top each muffin with a piece of your favorite fruit.