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    You are in: Home / Recipes / Buckwheat - Blueberry Muffins Recipe
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    Buckwheat - Blueberry Muffins

    Total Time:

    Prep Time:

    Cook Time:

    37 mins

    20 mins

    17 mins

    oilpatchjo's Note:

    A recipe from Better homes and Gardens Diabetic Living "little" Cookbook whole grain recipes. These muffins are so good and healthly and you can use any kind of berries you have on hand we use Saskatoon berries if we do not have blueberries.

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    Ingredients:

    Serves: 12

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      Pre - heat oven to 400 degrees F line twelve 2 1/2 inch muffin cups with paper bake cups; coat insides with cooking spray. Combine next eight ingredients. Combine eggs, squash, milk, peel, juice and oil. Add to flour mixture; stir just until moistened {batter should be lumpy}. Fold in blueberries.
    2. 2
      Spoon into muffin cups, filling each nearly full. Top with oats. Bake for 17 - 20 minutes or until toothpick inserted in centers comes out clean. Cool on wire rack for 5 minnutes. Remove. Serve warm.

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    Nutritional Facts for Buckwheat - Blueberry Muffins

    Serving Size: 1 (52 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 113.4
     
    Calories from Fat 32
    28%
    Total Fat 3.5 g
    5%
    Saturated Fat 0.5 g
    2%
    Cholesterol 35.2 mg
    11%
    Sodium 252.4 mg
    10%
    Total Carbohydrate 18.2 g
    6%
    Dietary Fiber 1.4 g
    5%
    Sugars 5.6 g
    22%
    Protein 3.0 g
    6%

    The following items or measurements are not included:

    spelt flour

    skim milk

    orange juice

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