Fruity buckwheat muffins

Yield: 12 servings

Measure Ingredient
1 cup Flour
1 cup Peeled, cored, finely
\N \N Choppped Granny Smith
\N \N Apples
¾ cup Buckwheat flour
⅓ cup Sugar
¼ cup Chopped, pitted dates
1½ teaspoon Baking powder
¼ teaspoon Baking soda
⅛ teaspoon Salt
¾ cup Non fat buttermilk
2 tablespoons Oil
1 \N Egg, lightly beaten

combine flour, apples, buckwheat flour, sugar, dates, baking powder,baking soda and salt in large bowl. Make well in centre of mixture. combine buttermilk, oil and egg in another bowl and add to dry ingredients, stirring just until moistened. divide batter evenly among muffin cups coated with cooking spray. Bake at 375F for 20 minutes. Remove from pan immediately. Let cool on wire racks. Makes 12 muffins

Origin: Journal American, January 13 1993 Shared by: Sharon Stevens

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