Buckwheat -Ground Flax Seed- Blueberry Muffins - cooking recipe

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

Preparation

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.