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Raisin Pecan Buckwheat Muffins

Raisin-Pecan Buckwheat Muffins
Yields12 Servings
 1 ½ cups buckwheat flour
 ½ cup creamy buckwheat cereal (uncooked), such as Bob's Red Mill
 2 tsp baking powder
 ½ tsp salt
 ½ tsp ground cinnamon
 1 tbsp ground turmeric (optional)
 1 egg, beaten (or flax egg)
 ½ cup applesauce
 1 ½ cups milk of your choice (non-dairy is fine)
 ¼ cup maple syrup
 ¾ cup raisins
 ½ cup pecans, chopped
1

Preheat oven to 400°F.

2

Place all dry ingredients (flour through turmeric) in a large bowl, whisking to combine.

3

Place wet ingredients (egg through maple syrup) in a separate bowl, whisking to combine. Pour wet ingredients into bowl with dry ingredients and whisk again until batter is smooth. Stir in raisins and pecans.

4

Grease muffin cups with coconut oil and spoon batter into cups. Bake for 20 minutes, or until toothpick inserted into center comes out clean. Remove muffins from pan and cool on wire rack. Enjoy!

Ingredients

 1 ½ cups buckwheat flour
 ½ cup creamy buckwheat cereal (uncooked), such as Bob's Red Mill
 2 tsp baking powder
 ½ tsp salt
 ½ tsp ground cinnamon
 1 tbsp ground turmeric (optional)
 1 egg, beaten (or flax egg)
 ½ cup applesauce
 1 ½ cups milk of your choice (non-dairy is fine)
 ¼ cup maple syrup
 ¾ cup raisins
 ½ cup pecans, chopped

Directions

1

Preheat oven to 400°F.

2

Place all dry ingredients (flour through turmeric) in a large bowl, whisking to combine.

3

Place wet ingredients (egg through maple syrup) in a separate bowl, whisking to combine. Pour wet ingredients into bowl with dry ingredients and whisk again until batter is smooth. Stir in raisins and pecans.

4

Grease muffin cups with coconut oil and spoon batter into cups. Bake for 20 minutes, or until toothpick inserted into center comes out clean. Remove muffins from pan and cool on wire rack. Enjoy!

Raisin Pecan Buckwheat Muffins
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