Buckwheat Linseed Muffins
Delicious Buckwheat Muffins ideal for bereakfast on cool winter
mornings.
Submitted by Rachel Helmreich Makes 12
muffins
Dry ingredients :
- one cup unbleached flour
- 1/4 cup buckwheat flour
- 1/4r freshly ground linseed meal
- 3/4 rapadura sugar or brown sugar
- 1 tsp baking soda
- 1/2 tsp freshly ground cinnamon (opt)
- 1/4 tsp freshly ground nutmeg (opt)
- 1/4 freshly ground sea salt (opt)
Liquid ingredients :
- 2 free range eggs
- 1/4 cup melted butter or sunflower oil
- 1/2 unsweetened apple sauce
- 1 cup butter milk or soy milk
Preheat oven to 190°C. Blend dry ingredients together in a large bowl.
In a separate bowl, mix together the liquid ingredients.Add to the dry ingredients, mixing until combined. Scoop batter into muffins tins. Bake 30 - 35 min's,then transfer to a wire rack when cooked to finish cooling. The sugar can be omitted all together if you want sugar free, just add more apple sauce. It is best if you can use organic ingredients, tastes much better. My husband reckons that they are the best thing for breakfast ever!!!!
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