Ingredients
Nonstick cooking spray
3/4
cup buckwheat flour
2/3
cup Gold Medal™ whole wheat flour
2/3
cup Gold Medal™ all-purpose flour
1/4
cup sugar
1 1/2
teaspoons baking powder
1
teaspoon ground cinnamon
1/2
teaspoon baking soda
1/2
teaspoon salt
2
eggs, lightly beaten
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 blueberries or 3/4 cup Cascadian Farm™ frozen organic blueberries (do not thaw)
1
to 2 tablespoons rolled oats
Preparation
Preheat oven to 400° 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 the buckwheat flour, whole wheat flour, all-purpose flour, sugar, baking powder, cinnamon, baking soda, and salt. Make a well in the center of flour mixture; set aside.
In a medium bowl, combine the eggs, squash, milk, orange peel, orange juice, and oil. Add the egg mixture all at once to the four mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries.
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 centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.
*Tip: You may substitute frozen squash in place of fresh butternut squash. Prepare 1 package (10 oz) of Cascadian Farm™ frozen winter squash according to package directions. Use 1 cup squash for recipe. Save remaining squash for another use.
