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Skinny Blueberry Orange Muffins
Skinny Blueberry Orange Muffins
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Prep Time:
20 minutes
Total Time:
40 minutes
Healthier muffins with butternut squash replacing some oil, or use canned pumpkin. Reduces fat and boosts fiber.
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
Instructions:
  • Preheat the oven to 400° F and prepare a 12-cup muffin pan with cooking spray or paper bake cups coated with cooking spray. In a large bowl, mix buckwheat flour, whole wheat flour, all-purpose flour, sugar, baking powder, cinnamon, baking soda, and salt. Create a well in the center of the dry ingredients.
  • Combine eggs, squash, milk, orange peel, orange juice, and oil in a medium bowl. Add this mixture to the flour mixture all at once and stir until just moistened (batter should be lumpy). Fold in blueberries.
  • Fill the muffin cups almost to the top with batter. Top with a sprinkle of oats. Bake for 17 to 20 minutes or until a toothpick comes out clean. Cool in the cups on a wire rack for 5 minutes before serving warm.
  • You can use frozen squash as a convenient alternative to fresh butternut squash. Simply prepare 1 package (10 oz) of Cascadian Farm™ frozen winter squash according to the instructions on the package. Measure out 1 cup of the cooked squash for this recipe, and save the rest for later use.

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