Recipe for Buckwheat and Yoghurt muffins – with dried cranberries for an extra sweet bite.
1 1/2 cups buckwheat flour
1 1/2 cups wholewheat flour
2 cups vanilla yoghurt
1 tsp salt
1/4 cup agave nectar (maple syrup or honey can be used)
2 tsp baking soda
1 tsp vanilla extract
3 tbs melted butter
1 cup dried cranberries
Mix flour and yoghurt and let the dough sit for 12-24 hours.
Muffins will rise better the longer the dough sits, but overnight is fine.
Preheat oven to 325 F/160 C. Line muffin pan with muffin liners.
Beat eggs then add the rest of the ingredients, adding the baking soda last. Blend well.
Add the dough and mix just enough to blend the ingredients. Do not over-mix!
Spoon batter into muffin tins and bake for about 20 – 30 minutes or until a fork or toothpick comes out clean.