SKINNY BLUEBERRY ORANGE MUFFINS
70% less total fat • 300% more dietary fiber than the original recipe. Butternut squash takes the place of some of the cooking oil in these hearty muffins. You can substitute canned pumpkin for the squash, if desired.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 400° F. Coat twelve 2 1/2-inch muffin cups with cooking spray or line with paper bake cups. If using paper bake cups, coat insides of paper cups with cooking spray; set pan aside. In a large bowl, combine the buckwheat flour, whole wheat flour, all-purpose flour, sugar, baking powder, cinnamon, baking soda, and salt. Make a well in the center of flour mixture; set aside.
- In a medium bowl, combine the eggs, squash, milk, orange peel, orange juice, and oil. Add the egg mixture all at once to the four mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries.
- Spoon batter into the prepared muffin cups, filling each almost full. Sprinkle with oats. Bake for 17 to 20 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.
- *Tip: You may substitute frozen squash in place of fresh butternut squash. Prepare 1 package (10 oz) of Cascadian Farm™ frozen winter squash according to package directions. Use 1 cup squash for recipe. Save remaining squash for another use.
Nutrition Facts : Calories 140, Carbohydrate 24 g, Cholesterol 35 mg, Fat 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 1/2 g, ServingSize 1 muffin, Sodium 200 mg, Sugar 6 g, TransFat 0 g
BLUEBERRY-ORANGE MUFFINS
This recipe was given to me some time ago, and I've used it often since. In fact, it's so good that it won first prize at a county fair! Blueberries are plentiful here in the Midwest, and this is a delicious way to prepare them. -Irene Parry, Kenosha, Wisconsin
Provided by Taste of Home
Time 30m
Yield 2 dozen.
Number Of Ingredients 15
Steps:
- Mix oats, orange juice and zest. Blend in oil and eggs; set aside. Stir together flour, sugar, baking powder, salt and baking soda. Add oat mixture; mix lightly. Fold in blueberries. Spoon batter into 24 paper-lined muffin tins, filling two-thirds full. Combine topping ingredients; sprinkle over batter. , Bake at 400° for 15-18 minutes or until lightly browned., Cool for 5 minutes before removing to a wire rack.
Nutrition Facts : Calories 228 calories, Fat 12g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 200mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.
CONTEST-WINNING ORANGE BLUEBERRY MUFFINS
With their refreshing blend of citrus and blueberry flavors, these tender muffins are perfect for breakfast or a snack. My mother and husband really enjoy the sweet nut topping on these treats.
Provided by Taste of Home
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 15
Steps:
- In a small bowl, combine oats and orange juice. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Combine the oil, eggs and oat mixture; stir into dry ingredients just until moistened. Fold in blueberries and orange zest., Fill paper-lined muffin cups two-thirds full. Combine the topping ingredients; sprinkle over batter. , Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 304 calories, Fat 15g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 233mg sodium, Carbohydrate 37g carbohydrate (17g sugars, Fiber 2g fiber), Protein 5g protein.
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