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Buckwheat muffins and blueberries.

ingredients

servings

6

buckwheat flour

80 oz

Potato starch

40 oz

Fructose

50 oz

Fruit flavoured yogurt

125 oz

Grated lemon peel

1 spoon

Extra virgin olive oil

3 spoons

Blueberries

125 oz

Baking powder for desserts

8 oz

Desserts from Italy

Buckwheat muffins and blueberries.

Buckwheat muffins and blueberries.

vegetarian with lactose

ready in

40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Buckwheat muffins and blueberries.

These muffins are soft and light, perfect for a simple but tasty breakfast or afternoon snack. The right balance between gentleness and lightness!

Buckwheat muffins and blueberries. step 1

step 1

In a bowl beat the egg and add the yogurt and the oil by mixing the ingredients well.

Buckwheat muffins and blueberries. step 2

step 2

In another bowl, sift the flour, add fructose, peel, yeast and mix.

Buckwheat muffins and blueberries. step 3

step 3

Add the dried ingredients to the liquid mix and mix by mixing the tuttp with the aid of a mixer.

Buckwheat muffins and blueberries. step 4

step 4

Add the fresh blueberries to the mix by mixing from bottom to top and pouring into silicone pies for 3/4.

Buckwheat muffins and blueberries. step 5

step 5

Bake at 180 ° for 20/25 minutes.

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