Buckwheat Breakfast Muffins
Print recipe
| Serves | 12 |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Total time | 30 minutes |
| Allergy / Intolerance | Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates |
| Suitable for | RPAH Elimination Diet - Low Chemical / Failsafe |
| Meal type | Breakfast, Sweet Things |
| Misc | Child Friendly, Pre-preparable, Serve Cold |
A healthy muffin with buckwheat and buttermilk for breakfast.
Ingredients
- Canola oil spray
- 1 cup plain wholemeal flour
- 1/2 cup plain white flour
- 3/4 cups buckwheat flour
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 1/2 cup brown sugar (firmly packed)
- 1 cup low fat buttermilk
- 2 Large eggs
- 1/2 cup sunflower oil
- 1/4 cup brown sugar (extra)
Directions
| 1. | Preheat the oven to 200°C and spray two 6-hole muffin trays with the canola oil spray. |
| 2. | Sift the white, wholemeal and buckwheat flours together in a large bowl with the salt, bicarbonate of soda, baking powder and brown sugar. Add the husks from the wholemeal flour back in. |
| 3. | In another bowl add the buttermilk, eggs and sunflower oil and whisk until smooth. |
| 4. | Add the wet ingredients to the dry ingredients and stir until just combined. |
| 5. | Divide the batter evenly between the muffin trays. Sprinkle the top of each muffin with the extra brown sugar. |
| 6. | Bake for 15 to 20 minutes, until lightly browned. Allow the muffins to cool in the trays for 5 minutes then transfer to a wire rack. |
| 7. | Serve cold or warm, plain or with a bit of butter or rice malt syrup. |
Note
Low Chemical / Failsafe
