Buckwheat - Blueberry Muffins Recipe

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Ingredients:

Serving

3/4 cup buckwheat flour
2/3 cup spelt flour
2/3 cup flour ( all purpose)
1/4 cup sugar
1 1/2 tsp baking powder
1 tsp salt
2 eggs (slightly beaten )
1 cup butternut squash (cooked and mashed )
1/2 skim milk
1/2 tsp orange peel (finely shredded )
1/4 orange juice
2 tbsp canola oil
3/4 cup blueberries (fresh or frozen )
2 tbsp rolled oats

Directions:

Pre - heat oven to 400 degrees F line twelve 2 1/2 inch muffin cups with paper bake cups; coat insides with cooking spray. Combine next eight ingredients. Combine eggs, squash, milk, peel, juice and oil. Add to flour mixture; stir just until moistened {batter should be lumpy}. Fold in blueberries.
Spoon into muffin cups, filling each nearly full. Top with oats. Bake for 17 - 20 minutes or until toothpick inserted in centers comes out clean. Cool on wire rack for 5 minnutes. Remove. Serve warm.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1947.7 Kcal (8155 kJ)
Calories from fat	584.54 Kcal
		% Daily Value*
Total Fat	64.95g	100%
Cholesterol	327.36mg	109%
Sodium	4795.6mg	200%
Potassium	2414.92mg	51%
Total Carbs	310.35g	103%
Sugars	79.82g	319%
Dietary Fiber	36.49g	146%
Protein	45.23g	90%
Vitamin C	44.6mg	74%
Vitamin A	2.1mg	68%
Iron	16.8mg	94%
Calcium	821mg	82%

Amount Per 100 g
Calories	195.52 Kcal (819 kJ)
Calories from fat	58.68 Kcal
		% Daily Value*
Total Fat	6.52g	100%
Cholesterol	32.86mg	109%
Sodium	481.42mg	200%
Potassium	242.43mg	51%
Total Carbs	31.16g	103%
Sugars	8.01g	319%
Dietary Fiber	3.66g	146%
Protein	4.54g	90%
Vitamin C	4.5mg	74%
Vitamin A	0.2mg	68%
Iron	1.7mg	94%
Calcium	82.4mg	82%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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