Almond Meal Buckwheat Muffins

Serves: 5
Total Calories: 400
Yield: 12 muffins


3/4 cup dried fruit (dates, figs, apricots) chopped
1 cup soy yogurt
1/2 cup almonds blended into a coarse meal (some chunks are ok)
1/2 cup sorghum molasses
1 teaspoon vanilla extract
1 1/2 cups unbleached white flour
1 cup buckwheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt


Preheat the oven to 350°F.

Mix together the soy yogurt, dried fruit, almonds, molasses, and vanilla.

Sift the dry ingredients into the nut/fruit mixture. Mix well and spoon into lightly oiled muffin tins until they are ²?? full. Bake for 15-18 minutes.

Test to see if the muffins are done by inserting a toothpick in the middle of a muffin. If the toothpick comes out clean, the muffins are done.

Nutritional Facts:

Serves: 5
Total Calories: 400
Calories from Fat: 60

This Almond Meal Buckwheat Muffins recipe is from the Soup's On! Cookbook. Download this Cookbook today.

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