Fruited Buckwheat Muffins

Total Time
35mins
Prep 15 mins
Cook 20 mins

Granny Smith apples may be substituted for the zucchini.

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.

Reviews

(3)
Most Helpful

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!

Roosie September 29, 2005

These were pretty good, if a teeny bit bland. The dried cherries didn't add as much to the flavour as I was expecting.

*Pixie* July 04, 2004

These are very tasty muffins, and the fact that they're healthy and low-fat is an added bonus. The buckwheat flour makes them very filling and the cherries give them a nice sweet taste. I think next time I would add even more cherries, and there will most likely be a next time!

Kree July 04, 2004

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