Recipe by Mercy
Granny Smith apples may be substituted for the zucchini.
Top Review by Roosie
Nice muffins, with a delicate cakelike texture and nice buckwheat flavor. I didn't have any cherries, so I used some dried blueberries and cranberries instead which worked well. These are amazingly moist considering that they are quite low in fat. Though I love buckwheat and baked goods made with buckwheat, the flavor seemed to be a little odd... not bad, just a little different. Overall, we enjoyed them. Thanks!
- 1 cup all-purpose flour
- 3⁄4 cup buckwheat flour
- 1 cup grated zucchini
- 1⁄4 cup dried tart cherry, chopped small
- 1⁄2 cup brown sugar, packed
- 1⁄2 teaspoon ground cinnamon
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon baking soda
- 1⁄8 teaspoon salt
- 3⁄4 cup buttermilk
- 3 tablespoons honey
- 2 tablespoons vegetable oil
- 1 egg, lightly beaten
- 1⁄2 cup chopped nuts
Directions See How It's Made
- Combine the flour, buckwheat flour, zucchini, cherries, brown sugar, cinnamon, baking powder, baking soda and salt in a large bowl.
- Make well in the center of the mixture for the liquid ingredients.
- Combine the buttermilk, oil, honey and egg and add to dry ingredients, stirring together just until moistened.
- Stir in the chopped nuts.
- Divide the batter evenly among muffin cups coated with cooking spray.
- Bake at 375°F for 20 minutes.
- Remove from pan immediately.
- Let cool on wire racks.