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Apple Buckwheat Muffins

1 cup flour
1 cup peeled, cored, finely choppped apple
3/4 cup buckwheat flour
1/3 cup sugar
1/4 cup chopped, pitted dates, or use raisins
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 to 1/2 tsp. cinnamon 1/8 tsp. salt
3/4 cup low-fat buttermilk
2 tablespoons oil
1 egg, lightly beaten

Pre-heat oven to 350-F degrees and prepare regular size muffin tins with a light spray of non-stick cooking oil, or use cupcake papers.

In a mixing bowl, combine buttermilk, oil, apple, and sugar. Add the rest of the ingredients, and blend until just moistened.

Divide batter equally among muffin cups, approximately 2/3 full, more or less.

Bake for about 20 minutes or until a toothpick can be cleanly removed from the center of a muffin.