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

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“These muffins are chucked full of things that are good for you. The recipes comes from Better Homes and Gardens.com.”
READY IN:
50mins
YIELD:
12 Muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F; Spray twelve 2-1/2-inch muffins cups with nonstick spray or line with paper muffins cups; set pan aside.
  2. Combine, 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.
  3. In a mixing bowl;Combine the eggs, squash, milk, oil, orange peel, and orange juice; Add the egg mixture all at once to flour mixture, stir until just moistened (batter should be LUMPY), fold in blueberries.
  4. Spoon batter into the prepared muffin cups, filling each almost full; sprinkle with oats.
  5. 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 muffins cups; serve warm, Enjoy.

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