Buckwheat muffins

Photo by Castorly Stock from Pexels

Number of Servings: 7
Buckwheat flakes – 100 g
Buckwheat flour – 60 g
Kefir – 1 cup
Chicken egg – 1 pc
Stevia Powder – 0.8 tsp
Raisins – 40 g
Banana – 1 Piece
Cinnamon – 0.5 tsp
Baking powder – 1 tsp
Odorless vegetable oil – 2 tbsp.

Cooking method:

  1. First, prepare all the ingredients. Kefir should be at room temperature.
  2. Pour buckwheat flakes with kefir, leave for 10 minutes.
  3. Beat the egg, then add the stevia powder.
  4. Mash the banana with a fork and add to the egg bowl.
  5. Combine the buckwheat flakes and the egg-banana mixture.
  6. Then add the buckwheat flour and baking powder.
  7. Now you need to add the raisins and cinnamon.
  8. Add vegetable oil last, stir.
  9. Grease muffin molds with butter and put the resulting dough in them. The dough will not rise too much, so if you want the muffins to be tall, fill the molds almost to the brim.
  10. Bake muffins in an oven preheated to 180 degrees for 35-40 minutes. Let the finished muffins cool for 5 minutes, then remove them from the molds and cool on a wire rack.

4 thoughts on “Buckwheat muffins”

  1. In the U.S. I don’t think buckwheat will ever be as much used as it could be. And that is a shame because it is loaded with vitamins that processed white flour does not have.

    1. To be honest, I did not find real buckwheat at the stores there. That what I boiled, was cooked in a minute, buckwheat should be cooked for 20 minutes, so, I looked at that weird thing and just threw it out.

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