Buckwheat - Blueberry Muffins

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.

• Ready In: 37 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• 3⁄4 cup buckwheat flour
• 2⁄3 cup  spelt flour (or whole wheat flour)
• 2⁄3 cup flour (all purpose)
• 1⁄4 cup sugar
• 1 1⁄2 teaspoons baking powder
• 1  teaspoon salt
• 2  eggs (slightly beaten)
• 1  cup  butternut squash (cooked and mashed)
• 1⁄2 skim milk
• 1⁄2 teaspoon  orange peel (finely shredded)
• 1⁄4  orange juice
• 2  tablespoons canola oil
• 3⁄4 cup blueberries (fresh or frozen)
• 2  tablespoons rolled oats

Directions

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. 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.