Ingredients:
1 cup ground lima beans (consistency of flour)
1 cup buckwheat flour
4 teaspoons baking powder
1/4 teaspoon paprika
3/4 teaspoon celery salt
1/4 teaspoon ground garlic
1/4 teaspoon black pepper
1 cup oat milk
1 cup buckwheat flour
4 teaspoons baking powder
1/4 teaspoon paprika
3/4 teaspoon celery salt
1/4 teaspoon ground garlic
1/4 teaspoon black pepper
1 cup oat milk
Recipe:
1. Stir dry ingredients together.
2. Add milk slowly to dry ingredients; mix well.
3. Put batter in muffin tins sprayed with lecithin (Pam) and bake at 400F/200 C for about 20 minutes or until golden brown. Serve hot.
2. Add milk slowly to dry ingredients; mix well.
3. Put batter in muffin tins sprayed with lecithin (Pam) and bake at 400F/200 C for about 20 minutes or until golden brown. Serve hot.
Serves:
12
Notes:
An alternative to sliced bread sandwiches, these muffins are great with a vegetable spread or sliced fresh vegetables.