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Three-B Muffins
Date added: November 20, 2007
(Buckwheat, Blueberry & Butternut)
- Servings: 12 change
- Calories per serving: 135
- Prep time: 20
- Cook time: 15
Ingredients
- 1 cooking spray, 1/3 sec spray
- 11/3 cup flour, all purpose, bleached, enrich
- 3/4 cup flour, buckwheat, whole grain
- 1/4 cup sugar
- 1 1/2 tsp baking powder, double acting
- 1 tsp cinnamon, ground
- 1/2 tsp baking soda
- 1/2 tsp salt, table
- 2 eggs, large, raw
- 1 cup squash, butternut, ckd f/fzn, mashed
- 1/2 cup milk, nonfat/skim, w/o add vit a
- 1/2 tsp orange peel, fresh, grated
- 1/2 cup orange juice, chilled
- 2 tbsp oil, canola
- 3/4 cup blueberries, fresh
- 2 tbsp oats, rolled, old fashioned
Recipe Method
1. Coat twelve 2 1/2-inch muffin cups with nonstick cooking spray or line with paper bake cups; set aside. In a medium bowl combine the flour, sugar, baking powder, cinnamon,
2. In a medium bowl combine eggs, squash, milk, orange peel, orange juice and oil. Add the egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy). Fold in the blueberries.
3. Spoon batter into the prepared muffin cups, filling each almost full. Sprinkle with oats. Bake in a 400 F. oven for 15 to 20 minutes or until the muffins are light brown. Cool in muffin cups or wire rack for 5 minutes. Remove from muffin cups; serve warm.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 135 | 7% |
| Fat 3g | 5% |
| Cholesterol 36mg | 12% |
| Sodium 235mg | 10% |
| Carbohydrates 23g | 7% |
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