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.

• Ready In: 35 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• 3⁄4 cup buckwheat flour (dark)
• 3⁄4 cup whole wheat flour
• 2  teaspoons baking powder
• 1⁄4 cup honey
• 1  egg, beaten
• 1⁄2 cup canola oil
• 1  cup skim milk
• 1⁄2 cup  pumpkin seeds

Directions

1. Preheat oven to 350°F.
2. Combine dry ingredients.
3. Mix liquid ingredients thoroughly.
4. Add wet ingredients to dry. Stir until moist, but not smooth.
5. Stir in pumpkinseeds.
6. Fill muffin cups 2/3 full. Bake for 15 minutes (or longer - mine took half an hour!).