Buckwheat Pumpkin Seed Muffins Recipes

BUCKWHEAT PUMPKIN SEED MUFFINS

Steps:

• 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!).

FLAX, OAT BRAN, BUCKWHEAT, & PUMPKIN MUFFINS

Steps:

• Preheat oven to 350, and prepare two medium size muffin pans.
• Mix the first 10 ingredients in a large bowl.
• Add shredded carrots, shredded apples and walnuts if using; mix with dry ingredients.
• In a medium bowl, mix milk, eggs, pumpkin, and vanilla until smooth.
• Pour pumpkin mixture into carrot/apple mixture, and mix toghter until all of the dry ingredients are incorporated.
• Fill muffin cups with a scant 1/4 C of batter.
• Bake for 15-18 minutes.
• Cool in muffin pan for 5 minutes.
• Remove muffins to a wire rack, and cool completely.
• Package 4 or 5 in quart size Ziplock.
• Label, and date the muffins you won't eat in the next couple of days and freeze.

BUCKWHEAT BREAKFAST MUFFINS

Steps:

• In a medium bowl, soak buckwheat groats with a pinch of salt overnight or about 6 to 7 hours. Drain and rinse groats thoroughly with fresh water, drain again.
• Preheat oven to 375 F, brush a 12 cup muffin tin generously with oil, set aside.
• In a large bowl, add buckwheat groats, coconut flakes, walnuts, pumpkin seeds, chia seeds, flaxseed meal, cinnamon and salt, stir to combine.
• In a small bowl, add eggs, almond milk, almond butter, stevia and alcohol free vanilla, whisk until frothy.
• Pour liquid ingredients into bowl with dry ingredients, stir to combine. Scoop about ⅓ cup muffin mixture into each cup of the prepared muffin tin. Bake muffins for about 15 to 20 minutes or until muffins have browned around the edges and are firm to the touch. Cool muffins in tin for about 10 minutes.
• Serve warm with coconut milk, a dusting of cinnamon and a garnish of coconut flakes, walnuts and pumpkin seeds.

PUMPKIN-SEED MUFFINS

Steps:

• Preheat oven to 350 degrees. Spread seeds in a single layer on a rimmed baking sheet; bake until puffed and browned, about 10 minutes. Set aside. Raise oven heat to 375 degrees.
• Meanwhile, in a large bowl, whisk together flour, baking powder, allspice, and salt. Reserve 3 tablespoons seeds for topping; mix remaining seeds into flour mixture. In a medium bowl, whisk together brown sugar, pumpkin puree, butter, and eggs. Add to dry ingredients; mix until just incorporated.
• Spray a 12-cup (each 2 1/2 inches wide) standard muffin tin with cooking spray. Divide batter among cups; sprinkle with reserved seeds. Bake until muffins are lightly browned and a toothpick inserted in center of one comes out clean, 25 to 30 minutes. Transfer to a rack; let cool 5 minutes before lifting out of the pan.