Fruited Buckwheat Muffins Recipe
Description:
These Fruited Buckwheat Muffins are an incredibly delicious and healthy option for breakfast, brunch, or as a snack. Made with a combination of all-purpose and buckwheat flours, they are both hearty and flavorful, with a boost of nutrition from zucchini and dried tart cherries. The muffins are lightly sweetened with brown sugar and honey, while cinnamon adds a warm, comforting spice. Perfectly moist, fluffy, and packed with the goodness of fruit and vegetables, these muffins make for a great treat that can be enjoyed by everyone.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Recipe Category: Quick Breads
Yield: 12 Muffins
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1 cup |
| Buckwheat flour | 3/4 cup |
| Grated zucchini | 1 cup |
| Dried tart cherries | 1/4 cup |
| Brown sugar | 1/2 cup |
| Ground cinnamon | 1/2 tsp |
| Baking powder | 1 1/2 tsp |
| Baking soda | 1/4 tsp |
| Salt | 1/8 tsp |
| Buttermilk | 3/4 cup |
| Honey | 3 tbsp |
| Egg | 1 large |
Nutritional Information (Per Serving, 1 Muffin):
| Nutrient | Amount |
|---|---|
| Calories | 183.6 kcal |
| Total Fat | 6.1 g |
| Saturated Fat | 1 g |
| Cholesterol | 18.2 mg |
| Sodium | 161.9 mg |
| Total Carbohydrates | 29.7 g |
| Dietary Fiber | 1.8 g |
| Sugars | 14.8 g |
| Protein | 4.2 g |
Instructions:
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Prepare the Dry Ingredients: In a large bowl, combine the all-purpose flour, buckwheat flour, grated zucchini, dried tart cherries, brown sugar, ground cinnamon, baking powder, baking soda, and salt. Stir everything together to ensure that the ingredients are evenly mixed.
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Make a Well for Wet Ingredients: Create a well in the center of the dry ingredients to add the wet ingredients. This helps to mix everything together more evenly.
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Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, honey, and egg until fully combined. Pour the wet mixture into the well in the dry ingredients, and stir gently until the ingredients are just moistened. Be careful not to overmix, as this can lead to dense muffins.
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Add Optional Nuts (Optional): If you like a little extra crunch, fold in some chopped nuts (such as walnuts or pecans) at this point for additional texture and flavor.
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Fill the Muffin Cups: Lightly coat a muffin tin with cooking spray or line it with paper muffin liners. Spoon the batter evenly into the muffin cups, filling each about 3/4 of the way full.
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Bake: Place the muffin tin in the preheated oven at 375°F (190°C) and bake for about 20 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
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Cool and Serve: Once baked, remove the muffins from the oven and let them cool in the tin for a few minutes. Then, transfer them to a wire rack to cool completely. These muffins are best enjoyed warm, but they also store well in an airtight container for a few days.
These Fruited Buckwheat Muffins offer a delightful balance of sweetness, texture, and nutrition, making them a perfect addition to your morning routine or brunch table. Whether you enjoy them fresh out of the oven or as a snack on the go, their combination of buckwheat flour, fruit, and zucchini ensures that each bite is as nourishing as it is satisfying.
