Fruited Buckwheat Muffins
Ingredients
- 1 cup all-purpose flour ⓘ
- 34 cup buckwheat flour ⓘ
- 1 cup grated zucchini ⓘ
- 14 cup dried tart cherry, chopped small ⓘ
- 12 cup brown sugar, packed ⓘ
- 12 teaspoon ground cinnamon ⓘ
- 1 12 teaspoons baking powder ⓘ
- 14 teaspoon baking soda ⓘ
- 18 teaspoon salt ⓘ
- 34 cup buttermilk ⓘ
- 3 tablespoons honey ⓘ
- 2 tablespoons vegetable oil ⓘ
- 1 egg, lightly beaten ⓘ
- 12 cup chopped nuts ⓘ
Instructions
- 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 375F for 20 minutes.
- Remove from pan immediately.
- Let cool on wire racks.
Nutrition & Diet Analysis (per serving)
799
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).