Granny smith buckwheat muffins
18 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Apples, granny smith; peeled |
| Diced(1/4 in) about 1 1/2 lb | ||
| 1 | cup | Sugar |
| 1 | Eggs, large; beaten lightly | |
| ½ | cup | Oil |
| 1 | teaspoon | Vanilla extract |
| 1 | cup | Flour, buckwheat; light or |
| Whole | ||
| 1 | cup | Flour; whole wheat |
| 2 | teaspoons | Cinnamon |
| 2 | teaspoons | Baking soda |
| 1 | teaspoon | Salt |
| 1 | cup | Raisins |
| 1 | cup | Walnuts; coarsely chopped |
Directions
AH-CHOO, T.D. IN MD.- 03/21
Toss together apples and sugar in large bowl. Whisk or beat together eggs, oil and vanilla. Stir together well, buckwheat flour, whole wheat flour, baking soda, cinnamon and salt. Stir egg mixture into apple mixture. Add flour mixture and stir just enough to combine (batter will be stiff). Stir in raisins and walnuts. Divide batter among 16 to 18 well -greased muffin cups. Bake in middle of 325d oven for 25-30 minutes. Serve warm or cold.
**formatted by AH** from The Burkett Mills Buckwheat Cookbook FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 03/21 6:37 PM TO: FRANCES NOSSEN (SWTK50B) FROM: AH BROWN (BSJR42A) SUBJECT: R-MM BUCKWHEAT MEGA