Buckwheat Buttermilk Muffins with Blueberries

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Buckwheat Buttermilk Muffins with Blueberries
Gloria's Gourmet Low-Fat Muffins, ©1997 by Gloria Ambrosia

Dry Ingredients:

1 cup whole-wheat flour
3/4 cup unbleached white flour
3/4 cup buckwheat flour
1-1/2 tsp baking soda
1 tsp baking powder
1/4 tsp sea salt

Wet Ingredients:

1 cup nonfat buttermilk
1 cup maple syrup
2 large egg whites
1 tsp grated orange peel

Goodies:

3/4 cup firm fresh blueberries, washed and patted dry

Preparation:

Preheat oven to 400°F. Spray or line a muffin tin with paper liners and set aside.

Sift dry ingredients into a large bowl. Add the blueberries and toss to coat.

Whisk the wet ingredients in a medium bowl or blend them in a food processor. Pour the wet ingredients into the dry mixture. Stir just until mixed; do not overstir!

Spoon batter in prepared muffin tin. Fill each cup nearly to the top. Bake in preheated oven for 15 to 20 minutes. Cool muffins at least 10 minutes before removing from the tin. Makes 11 to 12 Muffins (To make 12 muffins, fill all cups in muffin tin about 2/3 full. If batter is too scant, fill 11 cups, being sure to fill the 12th cup with water for even baking and to balance the muffin tin).

Nutritional Info:
Nutritional Analysis based on 12 Muffins.
Per (1 Muffin) Serving:
185 Cal;
1 g Total Fat;
42 g Carb;
00 mg Cholesterol;
280 mg Sodium;
82 mg Calcium;
213 mg Potassium;
5 g Protein;
3 g Fiber.
Exchanges: 3 Starch.