I don't remember how these tasted.
These are a really neat muffin. They involve soaking whole buckwheat overnight, which is the base of the muffin instead of flour, giving you that whole grain boost we all desire. Flavorwise, they open your taste buds' world a little; a hint of anise promoting that. Almost like a delicacy that your palate becomes accustom to. The texture is moist and fluffy.
If anyone wants the recipe for either of these, I will gladly share.
Hell yes I want the blueberry buckwheat muffin recipe. BY whole buckwheat, do you mean the same buckwheat that is in the cream of buckwheat boxes? Or do I need to buy buckwheat in another form?
ReplyDeleteHa. Indeed, another form. The cream of buckwheat is super finely chopped. You need what's pre-that. Often called groats. But not "kasha" for this recipe-- that's roasted whole buckwheat. You'll want them raw/unroasted. I'll email you the recipe tonight. But btw, I read about buckwheat a little-- and it said how some gluten-intolerants limit their intake of buckwheat-- though said it was debatable. I'll also email you that snippet.
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