Buckwheat Muffins
Get ready to pass the buck... as in buckwheat muffins. These fabulous baked goods are tops. Not only are they good, they're good for you. Enjoy them any time of day.
Ingredients
- 2 33/50 ounce(s) pecan nuts
- 8 floz boiling water
- 1/4 cup(s) walnut oil
- 1/4 cup(s) honey
- 1 cup(s) buckwheat flour
- 5 33/100 tablespoon(s) carob powder
- 1/2 cup(s) coarsely chopped pecans
- 2 teaspoon(s) baking powder
- 3/4 teaspoon(s) ground cinnamon
- 1/4 teaspoon(s) baking soda
- 2 eggs
- 1 teaspoon(s) pure vanilla extract
Instructions
- Grind pecans to a fine powder in a blender, add water, and blend for 30 seconds, add oil and honey, blend again.
- Allow cooling to lukewarm.
- Combine flour, carob, chopped pecans, corn free baking powder, cinnamon and baking soda in a large bowl.
- Mix well.
- When the liquid mixture has cooled to lukewarm, blend in the eggs and vanilla.
- Pour liquid mixture into the flour bowl.
- Mix to moisten all dry ingredients.
- Bake in muffin cases.
Nutrition
Calories: 2414.91kcalCarbohydrates: 222.54gProtein: 46.59gFat: 159.13gSaturated Fat: 17.04gCholesterol: 327.36mgSodium: 482.29mgFiber: 21.48gSugar: 91.14g
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