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

These muffins are chucked full of things that are good for you. The recipes comes from Better Homes and Gardens.com.

• Ready In: 50 mins
• Yields: 12 Muffins

Ingredients

•  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)

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.