Eat Smart Recipe: Pumpkin Buckwheat Muffins for Magnesium

With Thanksgiving preparations just around the corner in the US, why not add a nutrient-packed Pumpkin Buckwheat Muffin to the mix of old favorites? Enjoy this magnesium-rich sweet bread with a tall glass of milk to support optimum functioning of your amazing uterine muscle!
Calcium + Magnesium = Contract, Release, Contract, Release
Here’s the recipe that always delights…
Pumpkin Buckwheat Muffins for Magnesium
For those with special diet considerations this recipe is dairy free
and can be made gluten free*


Pumpkin Buckwheat Muffins 

Makes: 12 muffins
Preparation time: approximately 10 minutes
Bake time: 15-20 minutes
Preheat oven to 350 degrees
Wet Ingredients – in large mixing bowl combine:
3 large eggs
3/4 cup canned pumpkin puree (this is half of a 14oz can)
1 cup light brown sugar
1/2 cup canola oil
 2 tsp vanilla extract
1 tsp cinnamon
1/2 tsp allspice
1/4 tsp ground nutmeg
1/4 tsp ground cloves
Dry Ingredients – in a small mixing bowl combine:
1 1/2 cups whole wheat flour (or *sweet white rice flour to make gluten free)
1/2 cup buckwheat flour
1 tsp baking powder
1/2 tsp sea salt
To Prepare:
Add dry ingredients to large mixing bowl. Mix well to combine.
Add wet ingredients to small mixing bowl. Mix well to combine.
Add dry ingredients to the wet ingredients. Do not mix well to combine. Lightly fold the ingredients together until the wet have just combined with the dry. Too much stirring will cause the muffins to turn out too tough.
Add batter to cupcake tins. Place muffins in a preheated 350 degree oven. Bake 12-18 minutes until the tops of the muffins are golden brown and a toothpick comes out clean when inserted into the center.
Remove from the oven and place immediately on a rack to cool. Try your hardest to let them sit for five minutes before devouring…
Pumpkin Buckwheat Muffins for Magnesium
Buckwheat and pumpkin are a winning combination!
Nutrient Highlights
per one muffin
{daily values for pregnant women}
Magnesium 40 mg (11% DV)
Calcium 55 mg (6% DV)
Vitamin A 2385 IU (48% DV)
Folate 12 mcg (2% DV)
Iron 1 mg (4% DV)
Potassium 160 mg (5% DV)
Protein 3.75 g
Selenium 13 mcg (22% DV)
Sodium 184 mg (8% DV)
Cholesterol 0 mg

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