Butternut Muffins with Buttermilk, Flax Seed, and Wheat Germ
Description
Wheat germ and ground flax seed add extra nutrition to the these jumbo muffins made with butternut squash.
Ingredients
•
3 1/2 cups all-purpose flour
•
3/4 cup packed brown sugar
•
1/4 cup toasted wheat germ
•
1/4 cup ground flax seeds
•
2 tablespoons baking powder
•
2 teaspoons salt
•
2 teaspoons ground cinnamon
•
1/2 teaspoon ground ginger
•
1/2 teaspoon baking soda
•
1 cup mashed cooked butternut squash
•
1 cup unsalted butter, melted
•
2/3 cup buttermilk
•
4 large eggs, lightly beaten
•
1 tablespoon water
•
1 teaspoon vanilla extract
•
1/2 teaspoon ground flax seeds
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup jumbo muffin pan or line cups with paper liners.
2
Mix flour, brown sugar, wheat germ, 1/4 cup flax seeds, baking powder, salt, cinnamon, ginger, and baking soda together in a large bowl.
3
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.
4
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.