Three-B (Buckwheat, Blueberry, and Butternut ) Muffins
Ingredients
- nonstick cooking spray or 12 paper baking cups ⓘ
- 1 13 cups flour ⓘ
- 34 cup buckwheat flour
- 14-13 cup sugar or 14-13 cup Splenda sugar substitute ⓘ
- 1 12 teaspoons baking powder ⓘ
- 1 teaspoon ground cinnamon ⓘ
- 12 teaspoon baking soda ⓘ
- 12 teaspoon salt ⓘ
- 2 eggs, slightly beaten ⓘ
- 1 cup mashed cooked butternut squash ⓘ
- 12 cup milk ⓘ
- 2 tablespoons cooking oil
- 12 teaspoon finely shredded orange rind
- 14 cup orange juice ⓘ
- 34 cup fresh blueberries or 34 cup frozen blueberries ⓘ
- 14 cup rolled oats (Oatmeal) ⓘ
Instructions
- Preheat oven to 400F; Spray twelve 2-1/2-inch muffins cups with nonstick spray or line with paper muffins cups; set pan aside.
- Combine, flour, buckwheat flour, sugar, baking powder,cinnamon,baking soda and salt in a medium mixing bowl;make a well in the center of flour mixture; set aside.
- In a mixing bowl;Combine the eggs, squash, milk, oil, orange peel, and orange juice; Add the egg mixture all at once to flour mixture, stir until just moistened (batter should be LUMPY), fold in blueberries.
- Spoon batter into the prepared muffin cups, filling each almost full; sprinkle with oats.
- Bake for 15 to 20 minutes or until the muffins are light brown: cool in muffin cups on wire rack for 5 minutes, Remove from muffins cups; serve warm, Enjoy.
Nutrition & Diet Analysis (per serving)
817
kcal
41% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).