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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Sohayb Aabirouch
[email protected]I wasn't a big fan of these muffins. I found them to be a bit dry and bland. I also didn't like the texture of the buckwheat flour.
Abubakkar khan
[email protected]These muffins are delicious! I made them for a party and they were a huge hit. Everyone loved the unique flavor and texture. I'll definitely be making these again.
Kaiya Tattersall
[email protected]I tried these muffins for the first time today and I was really impressed. They're moist and fluffy, with a great flavor. I especially liked the crunch from the pumpkin seeds. I'll definitely be making these again.
hasti ziyayi
[email protected]These muffins are a great way to start the day. They're filling and satisfying, and they have a nice nutty flavor. I also love the fact that they're made with healthy ingredients.
Shoba Tamang
[email protected]I love these muffins! They're so moist and flavorful. I especially love the crunch from the pumpkin seeds. I'll definitely be making these again.
Yasia Mumtaz
[email protected]These muffins are delicious! I made them for my family for breakfast and they loved them. They're moist and flavorful, and the pumpkin seeds add a nice crunch. I'll definitely be making these again.
Alicia Simphiwe
[email protected]I've made these muffins several times and they're always a hit. They're so easy to make and they're always moist and fluffy. I love the flavor of the buckwheat and pumpkin seeds. I also like to add a little bit of chocolate chips to mine.
Khalek Khalek
[email protected]These muffins are a great way to use up leftover buckwheat flour. They're also a good source of fiber and protein. I like to add a little extra spice to mine by adding a teaspoon of cinnamon and a pinch of nutmeg.
Mumuni Shu'aib
[email protected]I wasn't sure what to expect from these muffins, but I was pleasantly surprised. They're moist and flavorful, with a nice nutty flavor from the buckwheat. I also love the crunch from the pumpkin seeds. I'll definitely be making these again.
Coca Cola Company
[email protected]I made these muffins for a brunch party and they were a huge success. Everyone loved the unique flavor and texture. I especially appreciated that the recipe was easy to follow and didn't require any special ingredients.
Arisma Prins
[email protected]These muffins are a delightful combination of buckwheat and pumpkin seeds. The texture is moist and fluffy, with a nutty flavor from the buckwheat and a slight crunch from the pumpkin seeds. I followed the recipe exactly and they turned out perfectly