Pumkin Buckwheat Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
1/2 cup plus 2 Tbsp buckwheat flour3/4 cup brown rice flour1/4 cup potato starch2 Tbsp tapioca flour1 cup sugar1/2 tsp baking soda1 tsp baking powder3/4 tsp xanthan gum1/2 tsp cinnamon1/2 tsp nutmeg2 large eggs1/3 cup plus 2 tbsp canola oil2 Tbsp pure maple syrup or molasses1 cup pumpkin puree1/4 cup wateroptional: for a spicier taste, add 1/2 tsp ground ginger and 1/4 tsp ground cloves
Preheat oven to 350 F. Grease muffin trays or use paper liners.
Mix all dry ingredients. Set aside.
Whisk eggs. Add rest of wet ingredients and blend. Combine wet and dry ingredients until well-blended. Do not over beat.
Spoon batter evenly into tins. Bake about 20-25 minutes for regular-sized muffins, 10-12 minutes for mini-muffins. Until toothpick inserted in center comes out clean.
When done remove from pan immediately. Cool completely before wrapping. You can freeze them.
Serving Size: Makes about 15 muffins. Or 12 regular and 12 mini-muffins.
Number of Servings: 15
Recipe submitted by SparkPeople user ELENASAN.
Mix all dry ingredients. Set aside.
Whisk eggs. Add rest of wet ingredients and blend. Combine wet and dry ingredients until well-blended. Do not over beat.
Spoon batter evenly into tins. Bake about 20-25 minutes for regular-sized muffins, 10-12 minutes for mini-muffins. Until toothpick inserted in center comes out clean.
When done remove from pan immediately. Cool completely before wrapping. You can freeze them.
Serving Size: Makes about 15 muffins. Or 12 regular and 12 mini-muffins.
Number of Servings: 15
Recipe submitted by SparkPeople user ELENASAN.
Nutritional Info Amount Per Serving
- Calories: 196.5
- Total Fat: 7.8 g
- Cholesterol: 28.7 mg
- Sodium: 86.9 mg
- Total Carbs: 31.0 g
- Dietary Fiber: 2.6 g
- Protein: 2.6 g
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