Butternut Squash Oat Muffins With Candied Ginger
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 130grams all-purpose flour (about 1 cup)
- 100grams whole-wheat flour (about ⅔ cup)
- 50grams oats (about ½ cup)
- 55grams light brown sugar (about ⅓ cup)
- 13grams baking powder (about 1 tablespoon)
- 3grams fine sea salt (about 1 teaspoon)
- 3grams ground cinnamon (about 1 teaspoon)
- ¼teaspoon nutmeg
- Zest of 1 lemon, finely grated
- 2large eggs, room temperature
- ½cup Greek yogurt, room temperature
- 10tablespoons unsalted butter, melted and cooled
- ¼cup maple syrup
- 130grams finely shredded butternut squash (about 1½ cups)
- 35grams finely chopped candied ginger (about ¼ cup)
Nutritional analysis per serving (12 servings)
252 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 33 grams carbohydrates; 2 grams dietary fiber; 13 grams sugars; 5 grams protein; 225 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 375 degrees and grease a muffin tin.
- Step 2
In a large bowl, whisk together the flours, oats, sugar, baking powder, salt, spices and lemon zest. In a small bowl or glass measuring cup, whisk together the eggs, Greek yogurt, melted butter and maple syrup. Add the wet ingredients to the dry ingredients and gently stir with a rubber spatula until almost combined — the batter will be very thick. Then fold in the shredded squash and candied ginger.
- Step 3
Spoon the batter into the muffin tin. Bake for 20 minutes or so, or until the muffins are lightly golden and spring back when touched. Cool for 5 minutes in the pan before turning them out on a wire rack.
Private Notes
Comments
I made this recipe nearly exactly per the recipe, except I doubled it and used sour cream for yogurt (because it was what I had on hand). I also added about 3/4 teaspoon of cardamom. They are absolutely lovely, my go-to when I have squash to get rid of! One thing to note is that they do not rise significantly, so fill the cups with batter nearly to the tops to get a nice, full size muffin.
These are delicious, everyone wanted to know what was in them. I would start mixing in the squash and candied ginger when you still see lots of flour in the batter - my finely grated squash clumped and I was afraid that I would over mix my batter before I got it blended in. I used delicata squash; it turned out well - but with hand grating, the recipe definitely takes more than 40 minutes start to finish! I also added 1/2 teaspoon of cardamom to the spices.
The amount of ginger in the original recipe gives it a little bit of warmth, so I near doubled the ginger to 50 gms for a more oomph and added finely chopped dates for depth and a slightly sweeter taste - one date per 4 muffins or three in total for this recipe. I also mix the shredded squash and ginger in with the wet ingredients as I find it easier to distribute the ginger and really get the squash into the mix before the batter gets too thick.
Great recipe. Super scrumptious.
Use this recipe for a loaf of quick bread?
Used a quarter cup each of oat and buckwheat flour instead of whole wheat flour because that’s what I had. Wonderful, a keeper! Delicate, not too sweet. Also added the squash to the wet ingredients to make it easier to blend. Another home run Michelle!
I switched the ratios - 130 GMs whole wheat flour to 100 gms all purpose. I only had a stick of butter so did 8 tbs butter instead of 10 and I substituted a whole apple grated for the squash, and added walnuts and raisins to the final mix since I had no candied ginger. I also added 1 teaspoon of cardamom. The muffins came out fabulous.
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