Buckwheat -Ground Flax Seed- Blueberry Muffins

• 3/4 cup buckwheat flour
• 2/3 cup spelt flour (or whole wheat flour)
• 2/3 cup flour (all purpose)
• 4 tablespoons flax seeds (Ground only)
• 1/4 cup sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs (slightly beaten)
• 1 cup butternut squash (cooked and mashed)
• 1/2 skim milk
• 1/2 teaspoon orange peel (finely shredded)
• 1/4 orange juice
• 2 tablespoons canola oil
• 3/4 cup blueberries (fresh or frozen)
• 2 tablespoons rolled oats

1. 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.
2. 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.

buckwheat flour, spelt flour, flour, flax seeds, sugar, baking powder, salt, eggs, butternut squash, milk, orange peel, orange juice, canola oil, blueberries, rolled oats

Taken from www.food.com/recipe/buckwheat-ground-flax-seed-blueberry-muffins-441313 (may not work)