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)
- ¼ teaspoon nutmeg
- Zest of 1 lemon, finely grated
- 2 large eggs, room temperature
- ½ cup Greek yogurt, room temperature
- 10 tablespoons unsalted butter, melted and cooled
- ¼ cup maple syrup
- 130 grams finely shredded butternut squash (about 1 1/2 cups)
- 35 grams finely chopped candied ginger (about 1/4 cup)
- Nutritional Information
Nutritional analysis per serving (12 servings)
242 calories; 11 grams fat; 6 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 30 grams carbohydrates; 2 grams dietary fiber; 11 grams sugars; 5 grams protein; 58 milligrams cholesterol; 207 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
About 1 dozen muffins
Preparation
- 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.
40 minutes
Dining and Cooking