Fruited Buckwheat Muffins
- Ready In:
- 35mins
- Ingredients:
- 14
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 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
- 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.
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Reviews
-
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!
RECIPE SUBMITTED BY
Mercy
Longwood, FL
Greetings everyone!
My name is Mary and I am a native Floridian. I live in Central Florida with my wonderful husband of 13+ years.
I enjoy cooking simple dishes with simple ingredients.