Butternut Muffins with Buttermilk, Flax Seed, and Wheat Germ

Name: Butternut Muffins with Buttermilk, Flax Seed, and Wheat Germ
Total time: 40
Yield: 12
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

Recipe by OceanLyons from allrecipes.com

Breakfast 40 Mins.

Ingredients

12 servings

•

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). Grease a 12-cup jumbo muffin pan or line cups with paper liners.
Mix flour, brown sugar, wheat germ, 1/4 cup flax seeds, baking powder, salt, cinnamon, ginger, and baking soda together in a large bowl.
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.
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.