Buckwheat Buttermilk Muffins with Blueberries and Maple Syrup


Serves: 5
Total Calories: 430
Yield: 11-12 Muffins

Ingredients

DRY INGREDIENTS
1 cup whole wheat flour
3/4 cup unbleached flour
3/4 cup buckwheat flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/4 teaspoon sea salt
WET INGREDIENTS
1 cup buttermilk
1 cup maple syrup
1 large egg
1 teaspoon grated orange peel
GOODIES
3/4 cup firm fresh blueberries washed and patted dry

Directions:

1. Preheat the oven to 400°F.

2. Sift the dry ingredients together in a large bowl. Add the blueberries and toss to coat.

3. Whisk the wet ingredients in a medium bowl or blend in a food processor. Pour the wet ingredients into the dry mixture. Stir just until mixed. Do not overstir.

4. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top.

5. Bake for 15 to 20 minutes.

6. Cool the muffins at least 15 to 20 minutes before removing from the tin.

Nutritional Facts:

Serves: 5
Total Calories: 430
Calories from Fat: 9

This Buckwheat Buttermilk Muffins with Blueberries and Maple Syrup recipe is from the The Complete Muffin Cookbook Cookbook. Download this Cookbook today.




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