Buckwheat Farinetta Muffins
- Ready In:
- 40mins
- Ingredients:
- 13
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 709.77 ml buckwheat flour (preferably buckwheat farinetta)
- 14.79 ml baking powder
- 4.92 ml salt
- 6.16 ml cinnamon
- 3.69 ml allspice
- 2.46 ml nutmeg
- 425.24 g canned pumpkin
- 177.44 ml brown sugar (packed)
- 2 eggs
- 177.44 ml milk (or sub. water)
- 44.37 ml oil
- 9.85 ml vanilla
- 236.59 ml walnuts (chopped)
directions
- Preheat oven to 350 degrees.
- Mix all the ingredients together (excluding the nuts).
- Add the nuts.
- Spoon into muffin tins. Its best to use paper liners because they tend to stick, (even with spray-on cooking oil). They don't rise very much at all, so you can really fill the muffin tins up.
- Bake for 30 to 35 minutes.
- (Note: You can also add 1/2 a cup of ground flaxseed to this recipe, which is another food that is really helpful for PCOS and infertility.).
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