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Three-B Muffins Recipe

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Three-B Muffins Recipe

Prep Time: Cook Time:

Ingredients

  • Buckwheat flour | 0.75 cup
  • butternut squash, baked, without salt | 1.00 cup, cubes
  • Egg, whole, raw | 2.00 small
  • Baking soda | 0.50 tsp
  • Spices, cinnamon, ground | 1.00 tsp
  • Low sodium baking powder | 1.50 tsp
  • Granulated sugar | 0.33 cup
  • Wheat flour, white, all-purpose, enriched, calcium-fortified | 1.33 cup
  • Milk, nonfat, protein fortified, skim | 0.50 cup
  • Orange peel, raw | 0.50 tsp
  • Orange juice, raw | 0.25 cup
  • Oil, palm | 2.00 tbsp
  • Unsweetened frozen blueberries | 0.75 cup, unthawed
Nutrition Facts (Per Serving)

Calories per serving: 290.91 mg

Fat per serving: 6.71 g

Saturated fat per serving: 2.82 g

Protein per serving: 7.63 g

Sodium per serving: 140.12 mg

Cholesterol per serving: 47.53 g

Instructions

  1. Mashed the butternut squash; slightly beat the eggs.
  2. Preheat oven to 400°F. Grease twelve 2.5-inch muffin cups or line with paper bake cups and set aside.
  3. Put together baking powder, sugar, flour, baking soda, cinnamon, and 1/2 tsp salt in a large bowl. Combine orange juice, orange peel, squash, egg, milk and oil in a medium bowl. Mix together both mixture and then stir just until moistened. Fold in blueberries.
  4. Fill muffin cups nearly full with batter; sprinkle with oats.
  5. Bake for 15 to 20 minutes or until lightly browned. Cool in muffin cups on wire rack. Remove from cups.
  6. Serve warm.

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