Butternut Squash Oat Muffins With Candied Ginger

• 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)
• 1/4 teaspoon nutmeg
• Zest of 1 lemon, finely grated
• 2 large eggs, room temperature
• 1/2 cup Greek yogurt, room temperature
• 10 tablespoons unsalted butter, melted and cooled
• 1/4 cup maple syrup
• 130 grams finely shredded butternut squash (about 1 1/2 cups)
• 35 grams finely chopped candied ginger (about 1/4 cup)

1. Heat the oven to 375 degrees and grease a muffin tin.
2. In a large bowl, whisk together the flours, oats, sugar, baking powder, salt, spices and lemon zest.
3. In a small bowl or glass measuring cup, whisk together the eggs, Greek yogurt, melted butter and maple syrup.
4. Add the wet ingredients to the dry ingredients and gently stir with a rubber spatula until almost combined the batter will be very thick.
5. Then fold in the shredded squash and candied ginger.
6. Spoon the batter into the muffin tin.
7. Bake for 20 minutes or so, or until the muffins are lightly golden and spring back when touched.
8. Cool for 5 minutes in the pan before turning them out on a wire rack.

flour, flour, oats, brown sugar, baking powder, salt, ground cinnamon, nutmeg, lemon, eggs, greek yogurt, unsalted butter, maple syrup, butternut squash, candied ginger

Taken from cooking.nytimes.com/recipes/12968 (may not work)