These are best served straight from the oven while they are warm and smothered in butter.
Buckwheat is actually a dried berry and not a grain, and although it is gluten free it is packed with great minerals and Vitamins and should be used more.
Makes 8-12 muffins depending on size of your muffin tins
1 cup buckwheat flour
1/2 cup cornmeal (finely ground polenta)
2 1/2 tsp baking powder
1/2 tsp sea salt
2tbsp brown sugar
2 large eggs beaten
1 1/4 cups milk (plant based milk is fine)
1/4 cup melted butter
Preheat oven 400f middle shelf
In a medium bowl combine the first 4 ingredients.
In a smaller bowl mix the wet with the sugar, until it is dissolved then add to the dry, stirring until just moistened.
Pour into greased muffin tins or paper lined cupcake pans, filling 2/3 full.
Bake 15-20 mins until done...(press and tops bounce back)
Remove from oven, wait 10 mins then unmold and serve with softened butter and maple syrup/honey.
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