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

Name: Three-B (Buckwheat, Blueberry, and Butternut ) Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: nonstick cooking spray or 12 paper baking cups; 1 ⅓ cups flour; ¾ cup buckwheat flour; 14-⅓ cup sugar or 14-⅓ cup Splenda sugar substitute; 1 ½ teaspoons baking powder; 1 teaspoon ground cinnamon; ½ teaspoon baking soda; ½ teaspoon salt; 2 eggs, slightly beaten; 1 cup mashed cooked butternut squash; ½ cup milk; 2 tablespoons cooking oil; ½ teaspoon finely shredded orange rind; ¼ cup orange juice; ¾ cup fresh blueberries or ¾ cup frozen blueberries; ¼ cup rolled oats (Oatmeal)

Servings: persons

nonstick cooking spray or 12 paper baking cups
1 ⅓ cups flour
¾ cup buckwheat flour
14-⅓ cup sugar or 14-⅓ cup Splenda sugar substitute
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
2 eggs, slightly beaten
1 cup mashed cooked butternut squash
½ cup milk
2 tablespoons cooking oil
½ teaspoon finely shredded orange rind
¼ cup orange juice
¾ cup fresh blueberries or ¾ cup frozen blueberries
¼ cup rolled oats (Oatmeal)

1
Preheat oven to 400F; 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.

2195

kcal

Calories

Fat

411

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: nonstick cooking spray or 12 paper baking cups, 1 ⅓ cups flour, ¾ cup buckwheat flour, 14-⅓ cup sugar or 14-⅓ cup Splenda sugar substitute, and more.

Yes, Three-B (Buckwheat, Blueberry, and Butternut ) Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

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

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