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| Buckwheat Muffins |
If you haven't played with buckwheat yet, you should. It really is tasty. I have written an article on it's nutritional facts entitled
Buckwheat sooo yummy! that you might want to check out if you are interested in this little seed and its benefits. I will say here that buckwheat is
gluten free as it is not really wheat. Anyway, these muffins are wonderful. Make sure to store them in an air-tight vessel in your fridge as they can perish if left out for days. This recipe makes six. Perfect for breakfast!
Ingredients
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| Buckwheat Muffins in air-tight container |
- 2 very large eggs (or three medium)
- 1/3 c honey
- 1/2 a banana mashed
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1 tsp baking soda
- 1/2 c buckwheat
- 1 medium apple diced "pea" sized
Directions
Preheat oven to 350. Grease and flour 6 muffin spaces in your tin. (baking cups will stick)
Whisk eggs, honey, banana cinnamon, and salt in medium bowl until very smooth.
In small bowl mix buckwheat and baking soda well.
Mix dry ingredients with wet. Add apples and mix well.
Pour mixture into tins filling almost to the top.
Bake for 30 minutes or until a toothpick comes out clean.
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