Three-B Muffins (Buckwheat, Blueberry, and Butternut Squash)
(from Lucianolinda’s recipe box)
Source: Diabetic Recipes mag.
Ingredients
- nonstick cooking spray
- 1 1/3 cups all-purpose flour
- 3/4 cup buckwheat flour
- 1/4 to 1/3 cup sugar
- 1 1/2 tsp. baking powder
- 1 tsp. ground cinnamon
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 eggs, slightly beaten
- 1 cup mashed cooked butternut squash
- 1/2 cup fat-free milk
- 1/2 tsp. finely shredded orange peel
- 1/4 cup orange juice
- 2 Tbsp. cooking oil
- 3/4 cup fresh or frozen blueberries
- Rolled oats
Directions
- Spray twelve 2 1/2 inch muffin cups with nonstick spray or line with paper bake cups; set pan aside. Combine the all-purpose 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.
- Preheat oven to 400 degrees. Combine the eggs, squash, milk, orange peel, orange juice, and oil in a separate mixing bowl. Add the egg mixture all at once to the flour mixture. Stir just until moistened (batter should be slightly 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 golden brown. Cool in muffin cups and serve warm.
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makes 12 muffins