BUTTERNUT MUFFINS WITH BUTTERMILK, FLAX SEED, AND WHEAT GERM

Butternut Muffins with Buttermilk, Flax Seed, and Wheat Germ image

Yummy butternut squash muffins.

Provided by OceanLyons

Categories Muffins

Time 40m

Yield 12

Number Of Ingredients 16

Ingredients

3 ½ cups all-purpose flour
¾ cup packed brown sugar
¼ cup toasted wheat germ
¼ cup ground flax seeds
2 tablespoons baking powder
2 teaspoons salt
2 teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon baking soda
1 cup mashed cooked butternut squash
1 cup unsalted butter, melted
⅔ cup buttermilk
4 large eggs, lightly beaten
1 tablespoon water
1 teaspoon vanilla extract
½ teaspoon ground flax seeds

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup jumbo muffin pan or line cups with paper liners.
Mix flour, brown sugar, wheat germ, 1/4 cup flax seeds, baking powder, salt, cinnamon, ginger, and baking soda together in a large bowl.
Mix butternut squash, melted butter, buttermilk, eggs, water, and vanilla together in a separate bowl. Add to the dry ingredients and stir until moistened. Scoop into the prepared muffin pan and sprinkle with remaining flax seeds.
Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 25 minutes. Cool in the tin briefly before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 375.4 calories, Carbohydrate 45.8 g, Cholesterol 103.2 mg, Fat 18.8 g, Fiber 2.9 g, Protein 8.1 g, SaturatedFat 10.4 g, Sodium 728.5 mg, Sugar 14.5 g