These sugar free buckwheat muffins have been my breakfast for the past few weeks now.
They are absolutely perfect for autumn.
Buckwheat flour itself is so versatile, and if you are gluten free and haven't tried it, I highly recommend trying it out.
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Dry ingredients:
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1 cup of light buckwheat flour
2 tablepoons of baking powder
8 packs of Stevia
1 tablespoon of cinnamon
1 teaspoon of allspice
1 teaspoon of nutmeg
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Wet ingredients:
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1 cup of milk
2 egg whites
1/3 cup of melted butter
1 cup of orange juice
1 teaspoon of vanilla extract
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How to make:
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1. Preheat your oven to 350 degrees.
2. Combine your flour, baking powder, stevia and spices in a bowl with a whisk.
3. Combine your milk, egg whites, butter, vanilla extract, and orange juice in a separate bowl.
You can use a hand mixer or a whisk.
4. Mix your wet ingredients into your dry ingredients.
The batter should be moist, but not too liquidy.
5. Pour your batter into muffin liners and put them in the oven.
Bake for 10-15 minutes.
6. Enjoy!
What are your favorite autumn recipes?
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