- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 223.6
- Total Fat: 8.7 g
- Cholesterol: 60.6 mg
- Sodium: 218.7 mg
- Total Carbs: 30.8 g
- Dietary Fiber: 2.5 g
- Protein: 6.4 g
Buckwheat Kashi Yogurt MuffinsSubmitted by: BIGMAGGIE
IntroductionA yummy way to fill up in the morning. A yummy way to fill up in the morning.
1 cup Hodgson Mill Buckwheat Pancake Mix
1 cup Kashi Go Lean Crunch Cereal
1/3 cup sugar
1/8 tsp baking soda
1 single serving container of yogurt (regular blended or fruit on bottom, but not extra thick or whipped kinds).
3 tbsp oil
1/4-1/3 cup milk
-Mix dry ingredients in a bowl.
-Mix together beaten eggs, yogurt and oil
-Add yogurt mixture to dry mixture and blend a bit
-Add just enough milk to make the batter able to be poured. It should be thick, like cornbread batter and lumpy, from the kashi. The amount of milk used will depend on the consistency of the yogurt used.
Spread into pan and bake for about 20 minutes for cake or until top is slightly browned and a knife comes out clean. Honestly I forgot to pay attention to the time when I cooked this. I think it was about 20-30 minutes. Time will be less for muffins. I haven't made it as muffins yet, so just watch them closely until they are done.
Makes 6-8 muffins or 1 8-inch round or square cake.
This cake will rise slightly, but be somewhat dense, with a nice flat top surface, when done. The Kashi cereal gives the cake a nice chewy texture and the yogurt gives it a wonderful moistness. Several studies have suggested that Buckwheat is beneficial to people with diabetes, high cholesterol, and polycystic ovary disease, which is why I was determined to come up with a good, easy recipe. Egg and sugar substitutes can be used, according to the directions on those products, if you want to reduce the amount of cholesterol or sugar. Eat plain or with a little butter, honey, jam or spread. Best when warm from the oven, but can be made ahead and eaten cold.
Number of Servings: 8
Recipe submitted by SparkPeople user BIGMAGGIE.