Buckwheat Muffins Recipe
Servings: 12
Ingredients
- 2 c. Buckwheat flour
- 1 Tbsp. Cinnamon
- 1 tsp Salt
- 3 c. Water Sprinkle of brown sesame seeds, (roasted) you can omit these, probably not appropriate for this list
Directions
- Here is one from The Tassajara Bread Book, recipes by Edward Espe Brown. I haven't made these, but all the other recipes I've tried from the book are very good.
- (Author note: Not what one expects of a muffin, but fulfilling for buckwheat lovers.)
- Makes 12-16 muffins
- Mix dry ingredients (except sesame seeds). Add in water gradually, mixing thoroughly to make smooth batter. Ladle into oiled (however you prepare pans) muffin tins-1/2 full. Sprinkle on seasame seeds. Bake 30-40 min at 400 degrees. Muffins are crispy outside, soft inside.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 80g | |
| Recipe makes 12 servings | |
| Calories 69 | |
| Calories from Fat 5 | 7% |
| Total Fat 0.63g | 1% |
| Saturated Fat 0.14g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 198mg | 8% |
| Potassium 118mg | 3% |
| Total Carbs 14.64g | 4% |
| Dietary Fiber 2.3g | 8% |
| Sugars 0.53g | 0% |
| Protein 2.55g | 4% |
