Macrobiotic and Low Allergen Spring Onion Muffins
Spring onions are a great source of vitamin C and fiber.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
Macrobiotic and Low Allergen Spring Onion Muffins
Ingredients
Instructions
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Preheat the oven to 180°C (350°F).
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In a large bowl, combine the buckwheat flour, brown rice flour, baking powder, and sea salt.
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Add the chopped spring onions to the dry ingredients and mix well.
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In a separate bowl, whisk together the soy milk, olive oil, and maple syrup.
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Pour the wet ingredients into the dry ingredients and stir until just combined.
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Spoon the batter into a greased muffin tin, filling each cup about 2/3 full.
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Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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Remove from the oven and let the muffins cool in the tin for 5 minutes.
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Transfer the muffins to a wire rack to cool completely before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 23g8%
- Sugars 5g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
