Buckwheat Muffins with Hemp hearts and Ginger **

Buckwheat is one of those tricky flours. The texture makes  for spongey, cohesive baked goods, but the flavour can be strident with certain other flavours. Cinnamon and buckwheat are not a harmonious combination for me. However, vanilla and maple can make buckwheat purr.

Here I was inspired to add a hint of ginger to the mix, and I find it pleasing. We've done these muffins without the ginger, and they are exceptionally yummy. Definitely one of our favourites.

These muffins have just a handful of ingredients, mix up in about 5 minutes, and bake in 30. Definitely an easy recipe to make. The part that takes the longest is scooping the batter into the muffin cups.

equipment needed:
mixing bowl
measuring cups
measuring spoons
mixing spoon
muffin cups (I use silicone muffin cups on a rectangular baking sheet)
oven


ingredients:

a)
1 cup coconut sugar
2 cups buckwheat flour
1/2 cup tapioca starch

b)
1/2 tsp sea salt
1 tsp ground ginger
1 tsp baking soda

c)
2 cups water
1 tsp vanilla extract
2 tbsp apple cider vinegar

d)
1 cup hemp hearts


1. combine dry ingredients (a and b)
2. add water, vanilla and vinegar, and whisk
3. add hemp hearts
4. scoop into 24 muffin cups
5. bake at 345 for 30 minutes