Prep 25 mins
Cook 25 mins
These muffins are chucked full of things that are good for you. The recipes comes from Better Homes and Gardens.com.
- nonstick cooking spray or 12 paper baking cups
- 1 1⁄3 cups flour
- 3⁄4 cup buckwheat flour
- 1⁄4-1⁄3 cup sugar or 1⁄4-1⁄3 cup Splenda sugar substitute
- 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 milk
- 2 tablespoons cooking oil
- 1⁄2 teaspoon finely shredded orange rind
- 1⁄4 cup orange juice
- 3⁄4 cup fresh blueberries or 3⁄4 cup frozen blueberries
- 1⁄4 cup rolled oats (Oatmeal)
- 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.
- 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.
- 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.
- 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 muffins cups; serve warm, Enjoy.
Lovely flavours that match really well. The muffins are light and make a healthy finger food for babies.
An excellent combination of flavors, but way too complicated a recipe for something as simple as a fruited muffin. However, since I used this as my base and the results were good (published as a seperate recipe), I give it three stars.
We loved it, my 2-1/2 y.o. daughter always asks for them. We used honey instead of sugar, applesauce instead of eggs, soy milk, & 1/2 buckwheat flour, half rice flour. Worked out great.