Cherry Buckwheat Muffins

READY IN: 30mins
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.

Ingredients Nutrition

Directions

  1. Whisk together brown sugar, honey, oil, egg, buttermilk, and vanilla.
  2. Stir together dry ingredients and add to oil mixture, stirring just until combined.
  3. Add cherries, scoop batter into muffin cups.
  4. Bake in a 375º for 15-20 minutes or until tops are browned.
  5. Allow to cool in pans for 5 minutes before removing to cooling racks.
  6. 15 muffins.

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