Buckwheat Pumpkin Seed Muffins |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 1 |
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These have a distinct buckwheat flavour, which is nicely tempered by the whole wheat flour and the honey. The pumpkin seeds (or any other nut or seed) add a pleasant delicate crunch. Ingredients:
3/4 cup buckwheat flour (dark) |
3/4 cup whole wheat flour |
2 teaspoons baking powder |
1/4 cup honey |
1 egg, beaten |
1/2 cup canola oil |
1 cup skim milk |
1/2 cup pumpkin seeds |
Directions:
1. Preheat oven to 350°F.
2. Combine dry ingredients.
3. Mix liquid ingredients thoroughly.
4. Add wet ingredients to dry. Stir until moist, but not smooth.
5. Stir in pumpkinseeds.
6. Fill muffin cups 2/3 full. Bake for 15 minutes (or longer - mine took half an hour!).
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