Buttermilk, applesauce, currants, warm spices and buckwheat flour bring a pleasing balance of flavors to these muffins. They're a great addition to any brunch, or for quick weekday breakfasts. Warm leftover muffins gently in a toaster oven.
Special Diets:
Ingredients
Method
Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners and set aside.
In a large bowl, whisk together brown rice flour, buckwheat flour, flaxseed, brown sugar, baking soda, cinnamon, nutmeg, salt and currants.
In a second large bowl, whisk together eggs, oil, applesauce and buttermilk.
Add flour mixture to buttermilk mixture and stir until just combined.
Spoon batter into prepared muffin tins and bake until golden brown and a toothpick inserted in the center of a muffin comes out clean, about 30 minutes.
Cool muffins in pan for 5 minutes before transferring to a wire rack to finish cooling.
Nutritional Info
Serving Size
1 muffin
Calories
210
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.