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Buckwheat Pumpkin Seed Muffins

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“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:
35mins
SERVES:
12
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

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!).

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