Buckwheat flour is used to make scrumptious, rich, gluten-free muffins. They complement your afternoon tea or morning coffee extremely well. Also, these freeze wonderfully.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 15 mins |
| Total Time: | 45 mins |
| Servings: | 20 |
| Yield: | 2 1/2 cups |
Ingredients
- 6 fresh tomatillos, husks removed
- 2 serrano peppers
- ½ medium white onion, quartered
- ½ cup sour cream
- ¼ cup chopped fresh cilantro
- 1 small avocado, pitted and peeled
- 1 clove garlic, peeled
- 1 pinch salt
- 1 pinch ground black pepper
Instructions
- Place tomatillos and serrano peppers into a medium pot and cover with water. Bring to a boil; reduce heat to medium-low and let simmer until tender, 15 to 20 minutes. Remove from heat, drain, and let cool, 15 to 20 minutes.
- Place cooled tomatillos and serrano peppers, onion, sour cream, cilantro, avocado, garlic, salt, and pepper into an electric blender and puree until almost liquid.
Nutrition Facts
| Calories | 28 kcal |
| Carbohydrate | 1 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 1 g |
| Protein | 0 g |
| Saturated Fat | 1 g |
| Sodium | 12 mg |
| Sugars | 0 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious.