Buckwheat Flax Seed Muffins

Dry Ingredients:

• 1 cup unbleached flour
• ¾ cup buckwheat flour
• ¼ cup flax seed meal
• ¾ cup unbleached raw sugar, dark brown sugar, or preferably Rapadura sugar
• 1 tsp baking soda
• ½ tsp cinnamon, (opt)
• ¼ tsp nutmeg, (opt)
• ¼ tsp salt

Liquid Ingredients:

• 2 eggs
• ¼ cup melted butter or high oleic sunflower oil
• ½ cup unsweetened applesauce
• 1-cup buttermilk*

Preheat oven to 375 degrees. Spray oil 12 muffin tins.
Blend dry ingredients together in a med-large bowl. In a separate bowl, mix together the liquid ingredients. Add to the dry ingredients, mixing until combined. Scoop batter into muffin tins. Bake for 30 to 35 minutes or until done. Cool in pans for 5 minutes then transfer muffins to a wire rack to finish cooling.
This will make 12 to 15 muffins.

*If you do not have buttermilk, blend ½ cup yogurt with ½ cup water and use as a substitute.