Muffins with buckwheat in English

350 g flour
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200 ml water (room temperature)

100 ml boiling water

75 g buckwheat

50 ml vegetable oil

2 tsp vinegar

1 tsp yeast

Rump wash, pour boiling water and vinegar, cover and leave for 10 minutes to swell.

Mix the flour and salt.

Buckwheat mixed with yeast and 200 ml of water, stir in the flour and salt, knead the dough, add the butter, knead until it is completely absorbed, leave for 10 minutes.

Lubricate the work surface with vegetable oil, put the dough and knead, put in a greased bowl for 10 minutes, then knead again for an hour in a bowl, during which time it is expected to increase by 2 times.

Powder with flour work surface, roll the dough into a formation 1-1.5 cm thick, cut circles, leave them for 15-20 minutes to rise, covered with a towel.

Bake muffins with buckwheat in English on a dry frying pan under the lid over medium heat on each side for 5 minutes or in the oven.

Cool muffins on a lattice.