Buckwheat - Blueberry Muffins |
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Prep Time: 20 Minutes Cook Time: 17 Minutes |
Ready In: 37 Minutes Servings: 1 |
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A recipe from Better homes and Gardens Diabetic Living little Cookbook whole grain recipes. These muffins are so good and healthly and you can use any kind of berries you have on hand we use Saskatoon berries if we do not have blueberries. Ingredients:
3/4 cup buckwheat flour |
2/3 cup spelt flour (or whole wheat flour) |
2/3 cup flour (all purpose) |
1/4 cup sugar |
1 1/2 teaspoons baking powder |
1 teaspoon salt |
2 eggs (slightly beaten) |
1 cup butternut squash (cooked and mashed) |
1/2 skim milk |
1/2 teaspoon orange peel (finely shredded) |
1/4 orange juice |
2 tablespoons canola oil |
3/4 cup blueberries (fresh or frozen) |
2 tablespoons rolled oats |
Directions:
1. Pre - heat oven to 400 degrees F line twelve 2 1/2 inch muffin cups with paper bake cups; coat insides with cooking spray. Combine next eight ingredients. Combine eggs, squash, milk, peel, juice and oil. Add to flour mixture; stir just until moistened {batter should be lumpy}. Fold in blueberries.
2. Spoon into muffin cups, filling each nearly full. Top with oats. Bake for 17 - 20 minutes or until toothpick inserted in centers comes out clean. Cool on wire rack for 5 minnutes. Remove. Serve warm.
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