adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Butternut Muffins with Buttermilk, Flax Seed, and Wheat Germ
Butternut Muffins with Buttermilk, Flax Seed, and Wheat Germ
0 Likes
Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Nutrient-packed jumbo muffins made with butternut squash, boosted with wheat germ and ground flax seed.
Ingredients:
  • 3.5 cups all-purpose flour
  • 0.75 cup packed brown sugar
  • 0.25 cup toasted wheat germ
  • 0.25 cup ground flax seeds
  • 2 tablespoons baking powder
  • 2 teaspoons salt
  • 2 teaspoons ground cinnamon
  • 0.5 teaspoon ground ginger
  • 0.5 teaspoon baking soda
  • 1 cup mashed cooked butternut squash
  • 1 cup unsalted butter, melted
  • 0.66666668653488 cup buttermilk
  • 4 large eggs, lightly beaten
  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon ground flax seeds
Instructions:
  • Preheat the oven to 375 degrees F (190 degrees C) and prepare a 12-cup jumbo muffin pan by greasing it or lining the cups with paper liners.
  • In a large bowl, combine flour, brown sugar, wheat germ, 1/4 cup flax seeds, baking powder, salt, cinnamon, ginger, and baking soda.
  • In a separate bowl, combine butternut squash, melted butter, buttermilk, eggs, water, and vanilla. Mix well, then add to the dry ingredients and stir until combined. Spoon the batter into the muffin pan and sprinkle with the remaining flax seeds.
  • Bake in the preheated oven for about 25 minutes, or until a toothpick inserted in the centers comes out clean. Allow to cool briefly in the tin before transferring to a wire rack to cool completely.

Similar Recipes