200 g of wheat flour
50 g of buckwheat flour
1 glass of Lestello expanded buckwheat
3/4 glass of sugar
1 glass of milk
1/2 a glass of oil
2 teaspoons of baking soda
Raspberries and American cranberries
Mix the dry ingredients in one bowl: both flours, baking soda, sugar, and buckwheat. Leave two spoons of buckwheat to sprinkle the muffins afterwards. In another bowl, mix the wet ingredients: egg, milk, and oil.
Add the wet ingredients to the dry ones and mix briefly.
Put the dough in muffin cups, sprinkle them with expanded wheat, and place raspberries and American cranberries on top.
Place in a preheated oven.
Bake approximately 20-25 minutes in 180ºC.