Buckwheat Ground Flax Seed Blueberry Muffins Recipes

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BUCKWHEAT - BLUEBERRY MUFFINS



Buckwheat - Blueberry Muffins image

A recipe from Better homes and Gardens Diabetic Living "little" Cookbook whole grain recipes. These muffins are so good and healthly and you can use any kind of berries you have on hand we use Saskatoon berries if we do not have blueberries.

Provided by oilpatchjo

Categories     Breakfast

Time 37m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 14

3/4 cup buckwheat flour
2/3 cup spelt flour (or whole wheat flour)
2/3 cup flour (all purpose)
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

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 113.5, Fat 3.6, SaturatedFat 0.5, Cholesterol 35.2, Sodium 252.4, Carbohydrate 18.2, Fiber 1.5, Sugar 5.6, Protein 3

BUCKWHEAT -GROUND FLAX SEED- BLUEBERRY MUFFINS



Buckwheat -Ground Flax Seed- Blueberry Muffins image

A recipe from Better homes and Gardens Diabetic Living "little" Cookbook whole grain recipes. I have added ground flax seed to this recipe for a little bit more nutritional value these muffins are so good and healthly and you can use any kind of berries you have on hand we use Saskatoon berries if we do not have blueberries.

Provided by oilpatchjo

Categories     Breakfast

Time 37m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 15

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

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 131.8, Fat 5, SaturatedFat 0.6, Cholesterol 35.2, Sodium 253.4, Carbohydrate 19.2, Fiber 2.4, Sugar 5.7, Protein 3.7

GLUTEN-FREE BUCKWHEAT, POPPY SEED AND BLUEBERRY MUFFINS



Gluten-Free Buckwheat, Poppy Seed and Blueberry Muffins image

The buckwheat flour is high-fiber and makes a dark, richly-flavored muffin. Already a big fan of buckwheat flour in pancakes, I decided to try it as the main ingredient in a gluten-free muffin and love the results. It is a high-fiber flour and makes a dark, richly-flavored muffin.

Provided by Martha Rose Shulman

Categories     breakfast, weekday, appetizer

Time 45m

Yield 12 muffins (1/3 cup muffin tins)

Number Of Ingredients 12

180 grams (1 1/4 cups, approximately) buckwheat flour
100 grams (3/4 cup, approximately) gluten-free all-purpose flour mix or whole grain gluten-free mix
10 grams (2 teaspoons) baking powder
5 grams (1 teaspoon) baking soda
3 1/2 grams (1/2 rounded teaspoon) salt
2 eggs
125 grams (1/3 cup) honey
360 grams (1 1/2 cups) buttermilk
75 grams (1/3 cup) canola or grape seed oil
5 grams (1 teaspoon) vanilla extract
170 grams (6 ounces/1 cup) blueberries
10 grams (1 tablespoon) poppy seeds (more to taste)

Steps:

  • Preheat the oven to 375 degrees with the rack adjusted to the middle. Oil or butter muffin tins. Sift together the flours, baking powder, baking soda and salt into a medium bowl. Add any grainy bits remaining in the sifter to the bowl.
  • In a separate bowl beat together the eggs, honey, buttermilk, oil and vanilla extract. Whisk in the dry ingredients and mix until well combined. Do not beat for too long; a few lumps are fine but make sure there is no flour sitting at the bottom of the bowl. Fold in the blueberries and poppy seeds.
  • Using a spoon or ice cream scoop, fill muffin cups to the top. Place in the oven and bake 25 to 30 minutes, until lightly browned and well risen. Remove from the heat and if the muffins come out of the tins easily, remove from the tins and allow to cool on a rack. If they don't release easily, allow to cool and then remove from the tins.

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 6 grams, Carbohydrate 29 grams, Fat 8 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 249 milligrams, Sugar 12 grams, TransFat 0 grams

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