Buckwheat -ground Flax Seed- Blueberry Muffins

Total Time: 37 mins Preparation Time: 20 mins Cook Time: 17 mins

Ingredients

• 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

Recipe

• 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.