Name: Butternut Muffins with Buttermilk, Flax Seed, and Wheat Germ
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: All-purpose flour - 3 ½ cups; Packed brown sugar - ¾ cup; Toasted wheat germ - ¼ cup; Ground flax seeds - ¼ cup; Baking powder - 2 tablespoons; Salt - 2 teaspoons; Ground cinnamon - 2 teaspoons; Ground ginger - ½ teaspoon; Baking soda - ½ teaspoon; Mashed cooked butternut squash - 1 cup; Unsalted butter, melted - 1 cup; Buttermilk - ⅔ cup; Eggs, lightly beaten - 4 large; Water - 1 tablespoon; Vanilla extract - 1 teaspoon; Ground flax seeds - ½ teaspoon

Ingredients for - Butternut Muffins with Buttermilk, Flax Seed, and Wheat Germ

1. All-purpose flour 3 ½ cups

2. Packed brown sugar ¾ cup

3. Toasted wheat germ ¼ cup

4. Ground flax seeds ¼ cup

5. Baking powder 2 tablespoons

6. Salt 2 teaspoons

7. Ground cinnamon 2 teaspoons

8. Ground ginger ½ teaspoon

9. Baking soda ½ teaspoon

10. Mashed cooked butternut squash 1 cup

11. Unsalted butter, melted 1 cup

12. Buttermilk ⅔ cup

13. Eggs, lightly beaten 4 large

14. Water 1 tablespoon

15. Vanilla extract 1 teaspoon

16. Ground flax seeds ½ teaspoon

How to cook deliciously - Butternut Muffins with Buttermilk, Flax Seed, and Wheat Germ

1 . Stage

Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup jumbo muffin pan or line cups with paper liners.

2 . Stage

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 . Stage

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 . Stage

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.