Buckwheat Muffins

Buckwheat flour is quite dark, so these bake up with a lovely color that makes them look like they should be chocolate flavored. They are a dense, but moist muffin that is delicious fresh out of the oven and still delicious the next day. Even my non-gluten free hubby loved them! Have fun mixing things in if you want. Some of our favorite additions were: Cranberries, dried bananas, chocolate chips, pecans and spices. 

The original recipe can be found here, but of course, I couldn't resist playing around a little with the recipe so here is my version:

1 cup of plain yogurt
3 cups of gluten free buckwheat flour
2 cups of sugar
1 egg
1/4 cup of extra virgin olive oil
1/4 cup water or milk
3 teaspoons of baking powder
Additions as desired: nuts, berries, etc.

Directions:
Combine the flour, the sugar and the baking powder and mix well. fold in the yogurt, egg, oil and water/milk. Mix in any additions you desire. Spoon mixture into greased muffin tins or loaf pans. bake at 350 for about 25 minutes or until toothpick inserted into center comes out clean.

Let them cool a bit and then devour!