Wednesday, April 12, 2017

Apple Buckwheat Muffins

 Do you like buckwheat? It is a stronger flavored flour and is usually the overwhelming flavor in baked good. But oh, it makes fluffy muffins and pancakes!
I think it was sister Becky, that first introduced me to buckwheat via a vintage recipe for Buckwheat Griddlecakes (pancakes). Mandy and I love to make thick fluffy buckwheat pancakes, but we still haven't gotten the hang of getting them to not stick to the pan. Part of the problem is that we are also making them dairy free with water and coconut oil. Anyway, the house always ends up smelling like a greasy diner and burnt oil.
So, I thought buckwheat muffins would solve the problem nicely. A quick search online and nothing. Nothing that met my critia (dairy-free, but not gluten free and easy). I did a quick look through my vintage cookbook collection, nothing. A look through the "modern" cookbooks, nothing. I decided, fine, I will just add a bit of buckwheat to one of my favorite recipes. The first try was not good and I didn't get around to another go....

Then last week while looking for an oatmeal cookie recipe, I grabbed Mandy's Betty Crocker Country Cooking off the shelf and came across several lovely muffins recipes. Including Apple Buckwheat Muffins!
I was focused on oatmeal cookies at the moment. But after an unfortunate egg incident (Have you ever had an egg explode when you cracked it open?!?) in which I used up all the raisins, I thought muffins might sooth my nerves. Oh my! These are some of the best muffins! Soft, moist, flavorful, satisfying.....

 I am not really sure if I should be posting the recipe (It always seems like a gray area to me. Most recipes are variations, so should they really be copyrighted?), but it is too good not to share!

Apple Buckwheat Muffins (dairy-free version)
1 1/2 cups flour
1/2 cup buckwheat flour
1/2 cup brown sugar
1 tablespoon baking powder
3/4 cup apple juice or water
1/4 cup melted coconut oil
1 egg
1 large tart apple, grated

Heat oven to 400 degrees. Mix flour, buckwheat flour, sugar and baking powder in a large bowl. Stir in grated apple until well coated with flour mixture. Beat together egg, water or apple juice and coconut oil in a small bowl. Add to flour apple mixture, stir until just blended. Spoon into 18 muffin cups. Bake for 20-25 minutes or until a toothpick comes out clean. Tip muffins up on edge in pan to cool.
Maybe this is my recipe now that I have tweaked it a bit.(?) If you don't have/like coconut oil, I am sure another veggie oil will work fine too.

AS you can see, they didn't last long!


  1. These look ans sound Yummy! I love Buckwheat also and I will be making these for Easter Breakfast. Thank You.

    1. Your very welcome! Glad there is another buckwheat lover out there. Fabulous idea to have them for Easter breakfast!