Simple and delicious gluten-free and egg-free muffins. Unbelievably, you can make them very tasty even without eggs.
Finely grind the buckwheat greens and chia seeds in a kitchen coffee grinder.
Mix all the dry ingredients. Add the milk mixed with the lemon juice. Mix. After ~5 minutes, the dough thickens.
Divide the dough into the silicone moulds. Press the berries into the top of the dough.
Bake in the oven at 175 °C for ~25 minutes.
Finished product weight 325
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
