Gluten free buckwheat muffins

Name: Gluten free buckwheat muffins
Prep time: 1 h 15 min
Cook time: 20 min
Total time: 1 h 35 min
Cuisine: European, British
Ingredients: 2 tsp dry yeast; 2 tsp demerara sugar; 350ml water; 2 eggs; 1 tbsp grapeseed oil; 500g buckwheat flour; 2 tsp pink salt; 1 tsp apple cider vinegar; 1 tsp flax seeds

8 steps

Prep:1h 15minCook:20min

A slight modification of the recipe from the youtube.

Updated at: Thu, 17 Aug 2023 12:52:27 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories332.7 kcal (17%)

Total Fat6.6 g (9%)

Carbs60.9 g (23%)

Sugars3.5 g (4%)

Protein13 g (26%)

Sodium790.9 mg (40%)

Fiber8.8 g (31%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 tspdry yeast

2 tspdemerara sugar

350mlwater

2eggs

1 Tbspgrapeseed oil

500gbuckwheat flour

2 tsppink salt

1 tspapple cider vinegar

1 tspflax seeds

Instructions

Step 1

Bowl 1: Mix dry yeast with sugar and pour lukewarm water over it. Let it sit for 10 min.

Step 2

Bowl 2: Beat the eggs and add oil to it.

Step 3

Bowl 3: Mix buckwheat flour with salt.

Step 4

Add egg mixture, vinegar (it will not affect taste - it helps rising) and yeast mixture in bowl 3 with flour. Mix with wooden spoon until homogenous sticky dough is formed (do not over mix it!).

Step 5

Rub oil on the bottom and the walls of the muffin/cookie tray and spread the dough in tray wells to get about 12 muffins.

Step 6

Sprinkle with flax seeds.

Step 7

Cover the tray and let the dough rise for 1 hour.

Step 8

Bake at 200C for 15-25 min.

View on Youtube

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