Recipe by Carol
I love cocoa and cherries (like Black Forest cakes, etc) and try to add more whole grains (like buckwheat) in my foods. Sometimes I add pecans or walnuts to the muffins too.
Top Review by azpiratewench
I tweaked this recipe to be gluten & dairy free. I substituted Better Batter gluten free flour mix for the all-purpose flour and almond milk(with a Tb of lemon juice) for the buttermilk.I also wanted to cut down the oil so I used a 4oz container of natural applesauce and the balance was oil. I used maple syrup instead of honey and cut the cherries down to a cup and added 1/2 cup dairy/gluten free mini chocolate chips. I know it sounds like a lot of changes, but it really wasn't, especially if you are used to making changes to accomodate food intolerances/allergies.
They turned out very good. I happen to love buckwheat so I'm always looking for new ways to use it. I find that I like the Arrowhead Mills brand over Bob's Red Mill.
The tart cherries were a great contrast to the chocolate.
- 3⁄4 cup brown sugar
- 1⁄3 cup honey
- 2⁄3 cup oil
- 1 egg
- 1 cup buttermilk
- 2 teaspoons vanilla
- 1 1⁄2 cups flour
- 1 cup buckwheat flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1⁄2 cup cocoa
- 1 pinch salt
- 1 3⁄4 cups dried cherries (I prefer to chop them into small pieces, but this is up to you)
Directions See How It's Made
- Whisk together brown sugar, honey, oil, egg, buttermilk, and vanilla.
- Stir together dry ingredients and add to oil mixture, stirring just until combined.
- Add cherries, scoop batter into muffin cups.
- Bake in a 375º for 15-20 minutes or until tops are browned.
- Allow to cool in pans for 5 minutes before removing to cooling racks.
- 15 muffins.