Sausage, Apple & Veggie Buckwheat Breakfast Muffins

1. The evening before baking, mix your flours with the yogurt and place in a warm spot in your kitchen. Cover with a towel. (see note)
2. The next morning preheat your oven to 350F. Grease a standard 12 cup muffin tin and set it aside (or use muffins liners)
3. In a large cast iron skillet over medium-high heat add your sausage, thyme, pepper flakes, nutmeg and salt. Use a wooden spoon to break it up a bit and cook until lightly browned and cooked through. Use a slotted spoon to remove the sausage to a paper towel lined plate. Reserve 1 Tablespoon of the drippings and add the spinach. Cook until the spinach is wilted. Remove from the heat. (If serving this to a young toddler, dice up the spinach so it's easier to eat).
4. Add the baking soda and salt to the bowl with the dough and mix. Add the eggs and olive oil and then fold in the cooked sausage, spinach, cheddar and apples. The mixture will be a bit "gummy" and that's totally fine.
5. Fill the prepared muffin tin with the batter and bake until lightly browned and cooked through. About 20-22 minutes.
6. Store the muffins in the fridge for up to 5 days. Reheat before enjoying and smear with a dollop of grass fed butter for good measure. 

NOTE–It's important to soak the flour in the yogurt the evening before to help break down the phytic acid in the grains. This step helps to make the grains more easily digested and nutritious. If you can find sprouted grains you can skip the soaking process.

*Photo and recipe by Andrea from Let Them Eat Dirt (where you can find more farm to table recipes for your family).