Lisa's Southern Kitchen

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Instructions:

• 1 cup Buckwheat Flour

• 1 tsp. Baking Powder

• 1/3 tbsp. Salt

• 1/2 tsp. Ground Cinnamon

• 1 cup Dairy-Free Plain Yogurt

• 1/2 cup Maple Syrup

• 2 cups Fresh Strawberries

• 2 Eggs

Instructions:

1. Preheat oven to 350 degrees and line a muffin pan tins with muffin liners.
2. In a bowl of stand up mixer add in flour, baking powder, salt and cinnamon, mix well until combined.
3. Add in yogurt, syrup, eggs and beat well until combined.
4. Stir in strawberries until combined.
5. Divide the batter into muffin liners tins and bake for 35 minutes until light golden brown and let cool for 5 minutes before serving.