Here’s a good breakfast for those of us who need to get our eating back on track after all the holiday indulgence. These blueberry muffins are low calorie because I’ve nixed the butter and used organic butternut squash puree instead. No puree on hand? Applesauce will do the trick just as well. Either way, the muffins should be moist and delicious. Still have family visiting for the holidays? Make these muffins at night and serve in the morning with a cup of hot tea for a breakfast everyone will love.
Breakfast Blueberry Muffins
Ingredients:
1/2 cup organic butternut squash puree
1 cup turbinado (raw sugar)
1/2 teaspoon salt
2 eggs
2 cups bread flour
2 teaspoons baking powder
1/2 cup buttermilk
1 pint blueberries, fresh or frozen
Directions:
1. Preheat oven to 375 degrees F. Line a muffin pan with paper liners and spray with non-stick coating.
2. In a large bowl, cream together the puree, sugar, and salt until light and fluffy. Beat in the eggs one at a time. Mix the flour and baking powder. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Mix in the blueberries. Scoop into muffin cups.
3. Bake for 30 minutes, or until a toothpick inserted comes out clean.
12 Servings, about 200 calories per muffin
