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Applesauce Blueberry Buckwheat Muffins

These are one of the few vegan muffin recipes I've come up with that I really liked.

Greased extra large muffin tins, one pan of six; or 1 dozen greased or paper lined regular muffin tins
For larger muffins:
Oven 350 degrees F  Time 25 minutes
For regular muffins:
Oven 400 degrees F  Time 20 minutes

If you have a mill, mill together:
    150 grams toasted buckwheat groats (5 ounces)
    75 grams hard wheat berries (2 1/2 ounces)
    1/2 teaspoon cinnamon chips
    2 whole cloves
    8 cardamom pods 

If you don't have a mill, sift together with the other dry ingredients:
    1 cup toasted buckwheat flour
    1/2 cup whole wheat flour or hard wheat flour
    1 teaspoon ground cinnamon
    1/8 teaspoon cloves
    1/4 teaspoon cardamom

2 teaspoons baking powder
1/2 teaspoon soda

1/2 teaspoon salt

3 tablespoons oil
1/3 cup honey
3 tablespoons molasses
1 pint unsweetened applesauce

Whisk together dry ingredients.  

In a separate bowl, whisk together the applesauce, honey, molasses, and oil.  

Mix together the wet and dry ingredients gently (don't overmix).  

Spoon the batter into the prepared muffin tin and bake until the tops spring back when pressed lightly.

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