Diabetic Dish of the Week - Three - B Muffins (Buckwheat, Blueberry, and Butternut)

We have Muffins for this week's Diabetic Dish of the Week - Three - B Muffins  (Buckwheat, Blueberry, and Butternut).

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

Prep: 20 minutes
Bake: 15 minutes
Oven: 400 degrees
Makes: 12 Muffins

Ingredients

 Nonstick cooking spray
 1 1/3 cups all-purpose flour
 3/4 cup buckwheat flour
 1/4-1/3 cup sugar
 1 1/2 teaspoons baking powder
 1 teaspoon ground cinnamon
 1/2 teaspoon baking soda
 1/2 teaspoon salt
 2 eggs, slightly beaten or 1/2 cup Egg Beater's
 1 cup mashed cooked butternut squash
 1/2 cup fat-free milk
1/2 teaspoon finely shredded orange peel
1/4 cup orange juice
 2 tablespoons cooking oil
 3/4 cup fresh or frozen blueberries
 Rolled oats
Directions

 1 - Spray twelve 2-1/2-inch muffin cups with nonstick spray or line with paper bake cups; set pan aside. Combine the all-purpose 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.
 2 - Combine the eggs, squash, milk, oil, orange peel, and orange juice in a separate mixing bowl. Add the egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries.
 3 - Preheat oven to 400 degree F. 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 muffin cups; serve warm. Makes 12 muffins.
Nutrition Facts Per Serving:

Servings Per Recipe: 12
PER SERVING: 137 cal., 4 g total fat (1 g sat. fat), 36 mg chol., 217 mg sodium, 23 g carb. 2 g fiber, 4 g pro.