BUTTERNUT SQUASH OAT MUFFINS WITH CANDIED GINGER

Butternut Squash Oat Muffins With Candied Ginger image

Provided by Melissa Clark

Categories breakfast, weekday, side dish

Time 40m

Yield About 1 dozen muffins

Number Of Ingredients 15

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Ingredients

130 grams all-purpose flour (about 1 cup)
100 grams whole-wheat flour (about 2/3 cup)
50 grams oats (about 1/2 cup)
55 grams light brown sugar (about 1/3 cup)
13 grams baking powder (about 1 tablespoon)
3 grams fine sea salt (about 1 teaspoon)
3 grams ground cinnamon (about 1 teaspoon)
1/4 teaspoon nutmeg
Zest of 1 lemon, finely grated
2 large eggs, room temperature
1/2 cup Greek yogurt, room temperature
10 tablespoons unsalted butter, melted and cooled
1/4 cup maple syrup
130 grams finely shredded butternut squash (about 1 1/2 cups)
35 grams finely chopped candied ginger (about 1/4 cup)

Steps:

Heat the oven to 375 degrees and grease a muffin tin.
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.
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.

Nutrition Facts : @context http, Calories 251, UnsaturatedFat 4 grams, Carbohydrate 33 grams, Fat 12 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 220 milligrams, Sugar 13 grams, TransFat 0 grams