Three-B (Buckwheat, Blueberry, and Butternut) Muffins - 23g Carbs, 2g Fiber, 3g Sugar

The buckwheat flour gives these muffins a fiber boost while the

blueberries and butternut squash crank up the vitamins and phytonutrients.

Tip: Freeze the muffins and a warm snack is only a 1-minute

microwave reheating away.

Makes: 12 muffins

Nonstick cooking spray

1-1/3 cups all-purpose flour

3/4 cup buckwheat flour

1/4 to 1/3 cup sugar

1-1/2 tsp baking powder

1 tsp ground cinnamon

1/2 tsp baking soda

1/2 tsp salt

2 eggs, slightly beaten

1 cup mashed cooked butternut squash

1/2 cup fat-free milk

2 Tbsp cooking oil

1/2 tsp finely shredded orange peel

1/4 cup orange juice

3/4 cup fresh or frozen blueberries

Rolled oats

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 per Serving:

137 Calories, 4g Total Fat, 1g Saturated Fat, 1g Monounsaturated Fat,

36mg Cholesterol, 217mg Sodium, 23g Carbs, 2g Fiber, 3g Total Sugar,

4g Protein

Vitamin C (DV%) .1

Calcium (DV%) .1

Iron (DV%) .1

Diabetic Exchanges

1 Starch, 1/2 Fruit, 1/2 Fat

From: www.diabeticlivingonline.com

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