The advantage of buckwheat flour is that it is the most digestible of all types of flour and does not cost very much. Quick and simple to prepare, these muffins have a thin crispy crust on top and are soft on the inside if you cook them in a muffin tin.
1 cup yogurt
2 ½ cups buckwheat flour
1 cup sugar
2 egg whites, at room temperature
½ cup olive oil
3 teaspoons baking powder
Zest from 1 lemon
Pinch of salt
Preheat the oven to 345° F.
Prepare a muffin tin by placing a small muffin paper in each mold cavity.
In a bowl, mix well the dry ingredients: buckwheat flour, baking powder and sugar. Put aside.
In a large bowl, pour the yogurt. Pour half of the dry ingredients mixture and stir using a silicone spatula, add the oil, stir and then add the rest of the dry ingredients mixture. Add the lemon zest and mix well. The dough should be very thick and smell like lemon.
Whip the egg whites with a pinch of salt and add them to the dough always folding in the same direction so it doesn’t “break” (The dough is more flexible but slightly sticky, this is normal)
Place the dough in the small paper pans and bake about 30 minutes. The muffins should be crispy on top and tender on the inside.