Buckwheat Muffins
Egg-laden, buckwheat muffins with cinnamon, honey, and chopped pecans—perfectly moist and good for you. Perfect any time!
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Cooking tools:
- Blender
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Whisk
- Muffin tin
- Cupcake liner
- Oven
Ingredients
- 2 33/50 ounce(s) pecan nuts
- 8 floz boiling water
- 1/4 cup(s) walnut oil
- 1/4 cup(s) honey
- 1 cup(s) buckwheat flour
- 5 33/100 tablespoon(s) carob powder
- 1/2 cup(s) coarsely chopped pecans
- 2 teaspoon(s) baking powder
- 3/4 teaspoon(s) ground cinnamon
- 1/4 teaspoon(s) baking soda
- 2 eggs
- 1 teaspoon(s) pure vanilla extract
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