Buckwheat Zucchini Muffins

Yield 15



  1. In a glass bowl combine the buckwheat flour, melted butter, raw milk and apple cider vinegar and mix thourghly. Cover and soak over night.
  2. The next day preheat the oven to 375 dregs F. Grease one muffin tin with your choice of fat or use cupcake papers. Stir in remaining ingredients one at a time. If you need to you can always use your hands to get everything completely mixed in. Fill each cup 3/4 of the way full. Bake for 25 minutes or until your tooth pick/fork comes out clean when you poke the center of the muffin.

Recipe by Nourishing Simplicity at