Three-B (Buckwheat, Blueberry, and Butternut ) Muffins

• nonstick cooking spray or 12 paper baking cups
• 1 13 cups flour
• 34 cup buckwheat flour
• 14-13 cup sugar or 14-13 cup Splenda sugar substitute
• 1 12 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 12 teaspoon baking soda
• 12 teaspoon salt
• 2 eggs, slightly beaten
• 1 cup mashed cooked butternut squash
• 12 cup milk
• 2 tablespoons cooking oil
• 12 teaspoon finely shredded orange rind
• 14 cup orange juice
• 34 cup fresh blueberries or 34 cup frozen blueberries
• 14 cup rolled oats (Oatmeal)

1. Preheat oven to 400F; Spray twelve 2-1/2-inch muffins cups with nonstick spray or line with paper muffins cups; set pan aside.
2. Combine, 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.
3. In a mixing bowl;Combine the eggs, squash, milk, oil, orange peel, and orange juice; Add the egg mixture all at once to flour mixture, stir until just moistened (batter should be LUMPY), fold in blueberries.
4. Spoon batter into the prepared muffin cups, filling each almost full; sprinkle with oats.
5. 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 muffins cups; serve warm, Enjoy.

nonstick cooking spray, flour, buckwheat flour, sugar, baking powder, ground cinnamon, baking soda, salt, eggs, mashed cooked butternut squash, milk, cooking oil, orange rind, orange juice, fresh blueberries, rolled oats

Taken from www.food.com/recipe/three-b-buckwheat-blueberry-and-butternut-muffins-99482 (may not work)