BUCKWHEAT PUMPKIN SEED MUFFINS

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Buckwheat Pumpkin Seed Muffins image

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.

Provided by Pepita

Categories     Quick Breads

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 8

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

Steps:

  • Preheat oven to 350°F.
  • Combine dry ingredients.
  • Mix liquid ingredients thoroughly.
  • Add wet ingredients to dry. Stir until moist, but not smooth.
  • Stir in pumpkinseeds.
  • Fill muffin cups 2/3 full. Bake for 15 minutes (or longer - mine took half an hour!).

Nutrition Facts : Calories 198.3, Fat 12.6, SaturatedFat 1.4, Cholesterol 18, Sodium 81, Carbohydrate 18.9, Fiber 1.9, Sugar 6.1, Protein 4.7

*** Explore more Buckwheat Pumpkin Seed Muffins Recipes »

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