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Buckwheat Muffins

WholeFood.Chef's picture
  Buckwheat flour 1 1⁄2 Cup (24 tbs)
  Whole wheat pastry flour/Whole wheat flour 1⁄2 Cup (8 tbs)
  Cinnamon 1 1⁄2 Teaspoon
  Sea salt 1⁄2 Teaspoon
  Unrefined corn germ oil 1⁄4 Cup (4 tbs)
  Water 2 1⁄2 Cup (40 tbs)
  Dry yeast 1 Teaspoon
  Warm water 1⁄2 Cup (8 tbs)
  Raisins 1⁄2 Cup (8 tbs)

Mix the flours, cinnamon, and salt together.
In a separate bowl beat the egg in the oil.
Add to the flour mixture.
Add yeast and water and raisins to the flour mixture.
Mix well.
Let sit for 15 minutes or more.
Fill oiled muffin tins 3/4 full.
Bake 20 to 30 minutes at 400 Degree.
Serve hot with honey, apple butter, or jelly.

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1 Comment

Anonymous's picture
Recipe list should include 1 EGG.