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ShareThree-B (Buckwheat, Blueberry, and Butternut) Muffins
Nutrition Facts Per Serving:
- Servings Per Recipe: 12
- Calories: 137
- Protein(gm): 4
- Carbohydrate(gm): 23
- Fat, total(gm): 4
- Cholesterol(mg): 36
- Saturated fat(gm): 1
- Monosaturated fat(gm): 1
- Dietary Fiber, total(gm): 2
- Sugar, total(gm): 6
- Vitamin A(IU): 1263
- Vitamin C(mg): 6
- Sodium(mg): 217
- Calcium(DV %): 61
- Iron(DV %): 1
- Fruit(d.e): 1
- Starch(d.e): 1
- Fat(d.e): 1
Diabetic Exchanges
- Nonstick cooking spray
- 1 1/3 cups all-purpose flour
- 3/4 cup buckwheat flour
- 1/4 - 1/3 cup sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs, slightly beaten
- 1 cup mashed cooked butternut squash
- 1/2 cup fat-free milk
- 2 tablespoons cooking oil
- 1/2 teaspoon finely shredded orange peel
- 1/4 cup orange juice
- 3/4 cup fresh or frozen blueberries
- Rolled oats
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.
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