Butternut Squash Oat Muffins With Candied Ginger
Published November 20, 2012
Andrew Scrivani for The New York Times
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
130 grams all-purpose flour (about 1 cup)
100 grams whole-wheat flour (about ⅔ cup)
50 grams oats (about ½ cup)
55 grams light brown sugar (about ⅓ 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 ½ cups)
35 grams finely chopped candied ginger (about ¼ cup)
Nutritional analysis per serving
33 grams carbs; 58 milligrams cholesterol; 252 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 12 grams fat; 2 grams fiber; 225 milligrams sodium; 5 grams protein; 13 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 375 degrees and grease a muffin tin.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
I made this recipe nearly exactly per the recipe, except I doubled it and used sour cream for yogurt (because it was what I had on hand). I also added about 3/4 teaspoon of cardamom. They are absolutely lovely, my go-to when I have squash to get rid of! One thing to note is that they do not rise significantly, so fill the cups with batter nearly to the tops to get a nice, full size muffin.
These are delicious, everyone wanted to know what was in them. I would start mixing in the squash and candied ginger when you still see lots of flour in the batter - my finely grated squash clumped and I was afraid that I would over mix my batter before I got it blended in. I used delicata squash; it turned out well - but with hand grating, the recipe definitely takes more than 40 minutes start to finish! I also added 1/2 teaspoon of cardamom to the spices.
The amount of ginger in the original recipe gives it a little bit of warmth, so I near doubled the ginger to 50 gms for a more oomph and added finely chopped dates for depth and a slightly sweeter taste - one date per 4 muffins or three in total for this recipe. I also mix the shredded squash and ginger in with the wet ingredients as I find it easier to distribute the ginger and really get the squash into the mix before the batter gets too thick.
Great recipe. Super scrumptious.
My friend recommended this recipe, so I tried it, but adapted it a little bit. I had a small butternut squash that looked like a tabletop ornament. So after comments about dicing instead of shredding, I did just that, because it seemed easier. I added more seasoning - cinnamon, nutmeg, ginger and cardamom, and added the squash as the last mixed ingredient. I, also, goofed and forgot to add the melted butter until the other wet ingredients were mixed into the dry. But it didn’t seem to affect anything. I also put the batter in a 8x8 pan. When it was done, I tasted it and found more sugar was needed. I sprinkled brown sugar on top which melted nicely. Today I warmed it up and found it yummy - Better than the first day.
These were super good and pretty too. I made a minor change. I used 5 tab avocado oil and 5 of butter. I decreased oatmeal by 15 g and used flax meal in its place. Next time I make I’m going to do what other readers did and double amount of squash.
These were excellent! I didn’t have wheat flour so used all-purpose (230 grams) and because I didn’t have candied ginger I used candied pineapple plus 1/4 tsp ground ginger. Next time I’ll make the recipe exactly as written and compare.