- 1 cup buckwheat flour
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp cloves
- dash ginger, if desired
- 1 cup almond milk
- 1 Egg
- dash sea salt
- 1/4 to 1/2 cup xylitol or coconut sugar
- 3 to 4 oz good baking chocolate (I used unsweetened 100% cacao Ghirardelli)
- 2 T Butter (organic, preferably)
Heat oven to 400 degrees.
Melt chocolate and butter over hot water.
In bowl, mix buckwheat flour, baking powder, sweetener and spices. Add almond milk, egg, and salt and mix well. Mix in chocolate mixture and stir well. Divide into 12 cupcake paper liners or a sprayed loaf pan. Cook cupcakes for about 10 minutes or loaf pan for 20 minutes at 400 degrees.
Note: spices are optional
Also, for additional yumminess, cook muffins 5 minutes and then put a chunk of chocolate in center and continue to bake.