BUTTERNUT SQUASH OAT MUFFINS WITH CANDIED GINGER
Provided by Melissa Clark
Categories breakfast, weekday, side dish
Time 40m
Yield About 1 dozen muffins
Number Of Ingredients 15
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
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Kendra Jonnell
[email protected]These muffins are so easy to make and they are a great way to use up leftover butternut squash.
Jaylon Terry
[email protected]I made these muffins with gluten-free flour and they turned out great! They are a delicious and healthy snack.
Musimenta Robert
[email protected]These muffins are a great way to use up leftover butternut squash. They are a delicious and healthy snack.
Karen Campbell
[email protected]I love the combination of butternut squash and candied ginger in these muffins. They are a delicious and unique treat.
Debra Wilson
[email protected]These muffins are the perfect fall treat. They are moist, flavorful, and easy to make.
Naeem Siddiqui
[email protected]I made these muffins for a potluck and they were a huge hit! Everyone loved them.
hunain Adnan
[email protected]These muffins are a great way to get your kids to eat their vegetables.
Shehab Howlader
[email protected]I love the unique flavor of these muffins. They are a great addition to any fall gathering.
Bedena Akhter
[email protected]These muffins are so easy to make and they are a great way to use up leftover butternut squash.
Dm Munna363
[email protected]I made these muffins with gluten-free flour and they turned out great! They are a delicious and healthy snack.
Shiko Muiruri
[email protected]These muffins are moist and flavorful, and the perfect size for a snack or breakfast.
Hello Sunshine
[email protected]I love the combination of butternut squash and candied ginger in these muffins. They are the perfect fall treat!
Md Abdul Azad
[email protected]These muffins are so easy to make and they taste delicious! I will definitely be making them again.
Swamy Natha
[email protected]I made these muffins for my family and they were a hit! Everyone loved the unique flavor and the moist texture.
Lubega Charles Muwonge
[email protected]These muffins were amazing! I love the combination of butternut squash and candied ginger. They were moist and flavorful, and the perfect fall treat.