Buckwheat-Blueberry Muffins
Recipe from Diabetic Living

The buckwheat flour gives this muffin recipe a fiber boost while the blueberries and butternut squash crank up the vitamins and phytonutrients. Freeze the muffins and a warm snack is only a 1-minute microwave reheating away.


Buckwheat-Blueberry Muffins


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Prep Time: 20 mins
Total Time: 38 mins
Servings: 12 muffins
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Ingredients
 
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  •     Nonstick cooking sprayOn Sale
  • 3/4  cup  buckwheat flourOn Sale
  • 2/3  cup  spelt flour or whole wheat flourOn Sale
  • 2/3  cup  all-purpose flourOn Sale
  • 1/4  cup  sugarOn Sale
  • 1-1/2  tsp.  baking powderOn Sale
  • 1  tsp.  ground cinnamonOn Sale
  • 1/2  tsp.  baking sodaOn Sale
  • 1/2  tsp.  saltOn Sale
  • 2    eggs, slightly beatenOn Sale
  • 1  cup  mashed cooked butternut squashOn Sale
  • 1/2  cup  fat-free milkOn Sale
  • 1/2  tsp.  finely shredded orange peelOn Sale
  • 1/4  cup  orange juiceOn Sale
  • 2  Tbsp.  cooking oilOn Sale
  • 3/4  cup  fresh or frozen blueberriesOn Sale
  • 1  to 2 Tbsp.  rolled oatsOn Sale
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Directions
1.
Preheat oven to 400 degrees F. Coat twelve 2-1/2-inch muffin cups with cooking spray or line with paper bake cups. If using paper bake cups, coat insides of paper cups with cooking spray; set pan aside. Combine the buckwheat flour, spelt flour, all-purpose flour, sugar, baking powder, cinnamon, baking soda, and salt in a large mixing bowl. Make a well in the center of flour mixture; set aside.
2.
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 four mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries.
3.
Spoon batter into the prepared muffin cups, filling each almost full. Sprinkle with oats. Bake for 17 to 20 minutes or until a wooden toothpick inserted in center of muffins comes out clean. Cool in muffin cups on wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 12 muffins.
Nutrition information
Calories 145, Total Fat 4 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 2 g, Cholesterol 35 mg, Sodium 197 mg, Carbohydrate 24 g, Total Sugar 6 g, Fiber 3 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Starch 1.5, Fat .5. Percent Daily Values are based on a 2,000 calorie diet
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how-tos
How to Cook Butternut Squash
Butternut squash, that staple of autumn cooking, lends itself to any number of cooking methods. If you're looking for a recipe for how to cook butternut squash that is both easy to prepare and out-of-this-world delicious, try this roasted version. Roasting the squash intensifies its flavors and highlights the buttery, nutty undertones that give this large winter squash its name.

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