Fruited Buckwheat Muffins

READY IN: 35mins
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!

Ingredients Nutrition

Directions

  1. Combine the flour, buckwheat flour, zucchini, cherries, brown sugar, cinnamon, baking powder, baking soda and salt in a large bowl.
  2. Make well in the center of the mixture for the liquid ingredients.
  3. Combine the buttermilk, oil, honey and egg and add to dry ingredients, stirring together just until moistened.
  4. Stir in the chopped nuts.
  5. Divide the batter evenly among muffin cups coated with cooking spray.
  6. Bake at 375°F for 20 minutes.
  7. Remove from pan immediately.
  8. Let cool on wire racks.

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