| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
12 |
-16 |
INGREDIENTS
| 2 |
c |
Buckwheat flour |
| 1 |
tb |
Cinnamon |
| 1 |
ts |
Salt |
| 3 |
c |
Water |
|
|
Sprinkle of brown sesame seeds; (roasted) you can omit these, probably not appropriate for this list |
INSTRUCTIONS
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--1/2 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@aol.com> on Dec 15, 1997
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