Three-B (Buckwheat, Blueberry, and Butternut) Muffins
Recipe from Diabetic Living

Buckwheat flour adds fiber to this muffin recipe while blueberries and butternut squash add antioxidants. Savor the muffins for breakfast or snack--they're good for you.


Three-B (Buckwheat, Blueberry, and Butternut) Muffins

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Ingredients
  •  
    Nonstick cooking spray
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  • 1-1/3  cups
    all-purpose flour
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  • 3/4  cup
    buckwheat flour
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  • 1/4  to 1/3 cup
    sugar
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  • 1-1/2  teaspoon
    baking powder
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  • 1  teaspioon
    ground cinnamon
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  • 1/2  teaspoon
    baking soda
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  • 1/2  teaspoon
    salt
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  • 2 
    eggs, slightly beaten
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  • 1  cup
    mashed cooked butternut squash
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  • 1/2  cup
    fat-free milk
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  • 2  tablespoons
    cooking oil
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  • 1/2  teaspoon
    finely shredded orange peel
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  • 1/4  cup
    orange juice
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  • 3/4  cup
    fresh or frozen blueberries
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  •  
    Rolled oats
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Directions
1.
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.
2.
Combine the eggs, squash, milk, oil, orange peel, and orange juice in a separate mixing bowl. Add the egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries.
3.
Preheat oven to 400 degree F. 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 muffin cups; serve warm. Makes 12 muffins.
Nutrition information
Calories 137, Total Fat 4 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Cholesterol 36 mg, Sodium 217 mg, Carbohydrate 23 g, Total Sugar 6 g, Fiber 2 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 10%, Calcium 6%, Iron 7%. Exchanges: Fruit .5, Starch 1, Fat .5. Percent Daily Values are based on a 2,000 calorie diet
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