Buckwheat Corn Muffins

1 cup buckwheat flour
1/2 cup corn meal
2 1/2 teaspoons baking powder
1/2 teaspoon sea salt
1 to 2 tablespoons brown sugar
2 eggs
1 1/4 cups milk
1/4 cup butter, melted

Preheat the oven to 400 degrees.

Mix together the buckwheat flour, corn meal, baking powder, salt and sugar.

Combine the eggs, milk and butter and stir into the dry ingredients until just moistened (batter will be thin).

Fill muffin tins two-thirds full and bake 15 to 20 minutes or until done.

Yield: One dozen muffins.