Buckwheat Muffins
| 3/4 | c | buckwheat flour | ||
| 1/3 | c | soy flour | ||
| 1/3 | c | rice flour | ||
| 1/2 | Tbs | potato flour | ||
| 1 | oz | butter | ||
| 1/4 | tsp | salt | ||
| 1 | tsp | sugar | ||
| 1 | egg | |||
| \(1\frac{1}{4}\) | c | buttermilk | ||
| 1/2 | tsp | baking soda |
Combine the flours, salt and sugar. Blend in the butter with a pastry blender or knives. Beat the egg in a separate bowl and slowly beat the buttermilk into it; mix well with the dry ingredients. Have the baking pans greased and ready. Sprinkle the soda over the batter, then fold it in thoroughly. The batter should begin to rise. Spoon it into the muffin pans. Bake 15 minutes at 350°.
10-1999, C. Fehrenbach