Buckwheat Dill Muffins |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 12 each | 20 minutes | preheat oven to 375F | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 cup all-purpose flour | 1 cup buckwheat flour | 1 tsp salt |
| 1/2 tsp baking soda | 1-1/2 Tbsps baking powder | 4 Tbsps granulated sugar |
| 4 Tbsps fresh dill, chopped fine | 2 eggs | 1-1/4 cups buttermilk |
| 1/2 cup sweet butter, melted | ||
| 1 | Mix dry ingredients in a bowl. Add the fresh dill. |
| 2 | In a separate bowl, mix the remaining ingredients. Carefully combine all ingredients, taking caution not to overmix. |
| 3 | Butter muffin cups and fill 2/3 full. Bake at 375 until done, approzimately 10 to 15 minutes. |