Buckwheat and Pumpkin Muffins

When a patient undergoing mesothelioma treatments like radiation and chemotherapy has a hard time eating, sometimes lovingly prepared comfort food is about the only thing that’s appetizing. The pumpkin and cinnamon flavors of these delicious muffins may appeal to a patient, and the buckwheat and ground flax add essential fiber and omega-3 fatty acids.


  • 1 cup buckwheat flour
  • ¾ cup brown rice flour
  • 3 tbsp ground flaxseed
  • ½ cup sugar
  • 1 ½ tsp baking powder
  • 1 ¼ tsp ground cinnamon
  • ½ tsp salt
  • 2 eggs, beaten
  • 1 cup canned pumpkin
  • ½ cup milk
  • 2 tbsp canola oil
  • ¾ tsp orange peel, shredded
  • ½ cup orange juice


  • Preheat oven to 400 degrees and either spray muffin cups with cooking spray or line with paper baking cups.
  • Combine dry ingredients in a medium bowl, forming a well in the center.
  • In another bowl, combine eggs, pumpkin, milk, oil, orange peel and juice. Add this to the flour mixture until moistened—the batter will be a bit lumpy.
  • Distribute batter evenly between 12 muffin cups.
  • Bake 15 to 20 minutes.

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