Buckwheat muffins with lemon and rosemary

Ahhh, buckwheat, how misunderstood you are! Contrary to what your name suggests, you are not related to wheat. In fact, some might playfully say you are a flower, not flour in the traditional sense of being milled from grains. In a world increasingly intolerant of glutens, you are proudly gluten-free, and so full of nutrients! You are rich in high-quality plant protein, B vitamins, folic acid, copper and zinc. You are low in calories and fat and a great source of fiber. Oh, buckwheat, what’s not to love about you?

Take the joys of buckwheat and combine its nutty taste with the savoriness of rosemary and the tartness of lemon, and you have a delicious and healthy way to start your day.

This recipe was inspired by a recipe (that was inspired by another recipe) for muffins from one of New York City’s prized restaurants in the East Village section of town. We’ve slimmed down the ingredients list a bit and kept it full of fresh, healthy goodness.