You might want to check the amounts of ingredients! I made the Buckwheat Maple Walnut Muffins. Let me explain my tweaking. I cooked up buckwheat groats, not the toasted kind. I used only the maple syrup (I call it liquid gold because of the price!) for sweetener. Because of suspected wheat allergy, I used spelt and brown rice flours. I used soy milk, not cow's milk. I eliminated the water when making the batter and still thought it best to add another 1/2 cup of brown rice flour! The muffins taste and look great, but I think you are calling for too much liquid when you are putting precooked buckwheat cereal into the muffins! Whether this is a tweak or a comment, I just want to thank you for this morning's breakfast idea! http://allrecipes.com/weblink/63491758/buckwheat-maple-walnut-muffins-recipe---allrecipescom/detail.aspx