Buckwheat flour adds fiber to this muffin recipe while blueberries and butternut squash add antioxidants. Savor the muffins for breakfast or snack--they're good for you. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • 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.

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  • 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.

  • Preheat oven to 400 degrees 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.

Nutrition Facts

137 calories; 4 g total fat; 1 g saturated fat; 36 mg cholesterol; 217 mg sodium. 23 g carbohydrates; 2 g fiber; 6 g sugar; 4 g protein;

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