Apple-Buckwheat Muffins: The Best Apple-Buckwheat Muffins Recipe from Cook'n

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	Apple-Buckwheat Muffins

Serves: 18

Serving Size: 1 muffin
Not only are these robust muffins-with bits of juicy apples and crunchy nuts-great for breakfast, you can also serve them piping hot for lunch, with a bowl of hearty soup.

Print this Recipe

   1 1/2 cups all-purpose flour
   1/2 cup buckwheat or whole wheat flour
   1/2 cup sugar
   1 tablespoon baking powder
   1/4 teaspoon salt
   3/4 cup apple juice
   1/4 cup margarine or butter, melted
   1 egg
   1 cup chopped walnuts
   1 large tart apple, peeled, cored, and chopped

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1. Heat oven to 400°. Grease bottoms only of 18 medium muffin cups, 2 1/2 x 1 1/4 inches, or line with paper baking cups.

2. Mix all-purpose flour, buckwheat flour, sugar, baking powder and salt in large bowl. Stir in apple juice, margarine and egg just until blended (batter will be lumpy). Stir in walnuts and chopped apple.

3. Divide batter evenly among muffin cups, filling two-thirds full. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan.

1 MUFFIN: Calories 145 (Calories from Fat 65); Fat 7g (Saturated 1g); Cholesterol 10mg; Sodium 150mg; Carbohydrates 19g (Dietary Fiber 1g); Protein 3g.

From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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