Buckwheat Pumpkin Seed Muffins

Description: These have a distinct buckwheat flavour, which is nicely tempered by the whole wheat flour and the honey. The pumpkin seeds (or any other nut or seed) add a pleasant delicate crunch.

Ingredients:

• 3/4 cup buckwheat flour (dark)
• 3/4 cup whole wheat flour
• 2 teaspoons baking powder
• 1/4 cup honey
• 1 egg, beaten
• 1/2 cup canola oil
• 1 cup skim milk
• 1/2 cup pumpkin seeds

Steps:

1. Preheat oven to 350°F.
2. Combine dry ingredients.
3. Mix liquid ingredients thoroughly.
4. Add wet ingredients to dry. Stir until moist, but not smooth.
5. Stir in pumpkinseeds.
6. Fill muffin cups 2/3 full. Bake for 15 minutes (or longer - mine took half an hour!).