Yield: 12 -16
| Measure | Ingredient |
|---|---|
| 2 cups | Buckwheat flour |
| 1 tablespoon | Cinnamon |
| 1 teaspoon | Salt |
| 3 cups | Water |
| \N \N | Sprinkle of brown sesame seeds; (roasted) you can omit these, probably not appropriate for this list |
Here is one from The Tassajara Bread Book, recipes by Edward Espe Brown. I haven't made these, but all the other recipes I've tried from the book are very good.
(Author note: Not what one expects of a muffin, but fulfilling for buckwheat lovers.) Makes 12-16 muffins Mix dry ingredients (except sesame seeds). Add water gradually, mixing thoroughly to make smooth batter. Ladle into oiled (however you prepare pans) muffin tins--½ full. Sprinkle on seasame seeds. Bake 30-40 minutes at 400 degrees. Muffins are crispy outside, soft inside. Posted to fatfree digest V97 #296 by BHATPHOACC <BHATPHOACC@...> on Dec 15, 1997