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Buckwheat-Blueberry Muffins

The buckwheat flour gives these muffins a fiber boost while the blueberries and butternut squash crank up the vitamins and phytonutrients. Freeze the muffins and a warm snack is only a 1-minute microwave reheating away.

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  • Makes: 12 servings
  • Prep: 20 mins
  • Bake: 17 mins 400°F
  • Cool: 5 mins

Buckwheat-Blueberry Muffins

Directions

  1. Preheat oven to 400 degrees F. Coat twelve 2-1/2-inch muffin cups with cooking spray or line with paper bake cups. If using paper bake cups, coat insides of paper cups with cooking spray; set pan aside. In a large bowl combine buckwheat flour, spelt flour, all-purpose flour, sugar, baking powder, cinnamon, baking soda, and salt . Make a well in the center of flour mixture; set aside.
  2. In a medium bowl combine eggs, squash, milk, orange peel, orange juice, and oil. Add egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries.
  3. Spoon batter into the prepared muffin cups, filling each almost full. Sprinkle with oats. Bake for 17 to 20 minutes or until a wooden toothpick inserted in center of muffins comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm.

From the Test Kitchen

*

Or use frozen, thawed, packaged cooked winter squash.

Nutrition Facts (Buckwheat-Blueberry Muffins)

  • Per serving:
  • 145 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 2 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 35 mg chol.,
  • 197 mg sodium,
  • 24 g carb.,
  • 3 g fiber,
  • 6 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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