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1
Peel (or not, if you like peels in your applesauce) the apple, pear, and carrot. Chop up the fruits, and grate the carrot. Peel the ginger and mince it. Throw it all in a pot with a splash of water to keep it from burning on the bottom, and cook it over medium heat until the fruit is soft and juicy. This may make a bit more than you need for the muffins, depending on how big your apple is. Set it aside while you get the rest of the muffin ingredients ready.
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2
Preheat your oven to 400F. Peel the squash and cut it into little pieces (1/2 inch or a bit bigger). Put it on a baking sheet and toss it with the olive oil. Roast the squash in the oven for 15 minutes or so, until it starts to get soft.
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3
In a large bowl, combine 2/3 of the roasted squash pieces, the mustard greens, the herbs, 2/3 of the feta cubes, and the still-warm applesauce (the heat will help collapse the greens into the batter a bit). Mix that all up, and don't worry if the feta crumbles-that's quite alright.
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4
In another bowl, beat together the eggs and the yogurt, and then pour that into the squash and greens and stir it in. Finally, throw in the flours, baking powder, salt, and pepper and mix, making sure to stir in all the dry ingredients (but, as with all baked goods, there's no need to over-mix).
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5
Grease your muffin tin with butter, and be sure to grease it well. Fill the cups all the way full, since the batter doesn't rise dramatically. Take the remaining thirds of the squash and feta pieces, and distribute them over the tops of the muffins, giving them a little poke to make sure they stay on. Bake the muffins for 20-25 minutes, or until a toothpick or knife inserted into the centers comes out clean. Cool them in the pans for a minute or two before transferring them to a rack. They're good when they're fresh, but I think they taste even better cold on the second day.
