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Gfcf Buckwheat-Corn Muffins Recipe

Looking for an easy GFCF buckwheat-corn muffins recipe? Learn how to make GFCF buckwheat-corn muffins using healthy ingredients.


Submitted by tlvsn

Makes 12 servings



gluten-free, casein-free muffins or bread if you like.

Recipe Ingredients for GFCF buckwheat-corn muffins

1 cup buckwheat flour
1/2 cup yellow cornmeal
2 1/2 tsp. baking powder
1/2 tsp. salt
1/4 cup sugar
2 eggs, beaten
1 1/4 cups soy milk
1/4 cup olive oil

Recipe Directions for GFCF buckwheat-corn muffins

  1. Preheat to 400 degrees F.

  2. Line 12 muffin cups with paper liners.

  3. Mix dry ingredients.

  4. Combine eggs, milk, oil; stir into dry ingredients until moistened (don't overbeat).

  5. Fill tins 2/3 full.

  6. Bake 15-20 minutes until done.

Categories

Breads, American, Bake, Gluten-Free

Nutrition Facts
Serving Size 57.9g
Amount Per Serving
Calories
133
Calories from Fat
56
% Daily Value*
Total Fat
6.2g
10%
Saturated Fat
1.0g
5%
Trans Fat
0.0g
Cholesterol
31mg
10%
Sodium
124mg
5%
Potassium
218mg
6%
Total Carbohydrates
17.3g
6%
Dietary Fiber
1.5g
6%
Sugars
5.5g
Protein
3.4g
Vitamin A 1% Vitamin C 0%
Calcium 6% Iron 6%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • High in phosphorus
  •   Bad points
  • High in sugar
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