10 Serves
40 Mins
Steep the Earl Grey tea in hot water and soak the raisins in the brewed tea for 10 minutes.
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Vitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
15 µg / 400 µgCalcium
54 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
75 mg / 420 mgPhosphorus
118 mg / 1,250 mgPotassium
309 mg / 4,700 mgSodium
349 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
4 g / 28 gSugar
11 g / 50 gSaturated Fat
4 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
37 gAlcohol
0 g
Preheat your oven to 180°C.
In a large mixing bowl, whisk together the buckwheat flour, shredded coconut, cinnamon, baking soda, baking powder, and salt.
In a separate bowl, combine the unsweetened applesauce, maple syrup, vanilla extract, the tea-soaked raisins, and the remaining Earl Grey tea liquid.
Gently fold the wet mixture into the dry ingredients until just combined, being careful not to overmix.
Divide the batter evenly among 10 muffin cups and bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
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