BUCKWHEAT PUMPKIN SEED MUFFINS
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
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
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