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1
Preheat the oven to 350F Spray a 12-cup muffin tin with the oil, or put paper liners in the cups.
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2
Spray a rimmed baking sheet as well, or line with parchment paper.
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3
Toss the squash with the coarse sea salt and spread in a single layer ion the prepared baking sheet.
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4
Bake for 20 to 30 minutes, or until the squash is cooked through and tender.
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5
Meanwhile, in a saucepan, combine the peppercorns, cinnamon sticks, and coriander over medium-high heat and heat for 2 to 3 minutes, or until the coriander begins to smell like oranges.
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6
Remove from the heat.
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7
let sit for 30 seconds, and then add the apple juice.
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8
Return to the heat and simmer for 30 to 40 minutes, or until reduced to 1/4 cup and thick.
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9
Pour the apple juice through a fine-mesh sieve, discard the whole spices and push the reduced juice through the sieve with the back of a spoon, if necessary.
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10
Set aside.
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11
Transfer the squash and reduced juice to a food processor and process until smooth.
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12
In the bowl of an electric mixer fitted with a paddle attachment, beat together the sugar and egg yolks on high speed for about 3 minutes, or until light and fluffy.
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13
Reduce the speed to low and mix in the applesauce, oil, and butternut squash puree just until blended.
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14
transfer to a large bowl.
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15
Fit the mixer with the whip attachment and clean and dry the bowl.
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16
Add the egg whites to the bowl and beat on medium-high speed until very foamy, but not quite soft peaks.
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17
In another bowl, whisk together the flour, baking powder, baking soda, and the fine sea salt.
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18
Add to the batter and stir just until mixed.
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19
then fold in the egg whites just until blended.
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20
There will be some white streaks in the batter, which is fine.
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21
Spoon the batter into the muffin cups, filling each one about three-fourths full.
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22
Bake for 30 to 40 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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23
Let the muffins cool in the tin on a wire rack for about 5 minutes.
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24
Turn the muffins out of the tin and let cool completely on the rack before serving.
