Ingredients:
3/4 cup buckwheat flour ( dark)
3/4 cup whole wheat flour
2 teaspoons baking powder
1/4 cup honey
1 eggs, beaten
1/2 cup canola oil
1 cup skim milk
1/2 cup pumpkin seeds
Directions:
Preheat oven to 350 F.
Combine dry ingredients.
Mix liquid ingredients thoroughly.
Add wet ingredients to dry. Stir until moist, but not smooth.
Stir in pumpkinseeds.
Fill muffin cups 2/3 full. Bake for 15 minutes (or longer – mine took half an hour!).
Servings: Serve
Time preparation: 15 min.
Time total: 35 min.