Prep 10 mins
Cook 20 mins
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.
- 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)
- 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.
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.
Great chocolate flavor and the cherries were a nice touch. I found the buckwheat to be a bit too much, though. I would cut it in half and add whole wheat flour or all purpose for the other half. I used Agave for the honey and used half of the vanilla called for and subbed cherry extract for the other half, for added cherry flavor. A good basic recipe that is easy to play with, I think. Made for Winter 2010 Comfort Cafe.
Excellent! We are gluten intolerant so we substituted the wheat flour for equal parts of buckwheat, quinoa and millet flour. We use Xylitol for the brown sugar and Agave for the honey, almond milk for the buttermilk, carob powder for the cocoa. Everyone loves them, hey are moist, sweet, sugar (except for maybe the dried cherries) and gluten free.