Sunday, March 6, 2011

Buckwheat Date Nut Muffins

Hot Buckwheat Date Nut Muffins Just Out of the Oven

On this cold, snowy Sunday, these muffins were a lovely treat.  They are sweet, due to the maple syrup and the dates, yet had a little crunch, because I added toasted pecans.  I used cream cheese instead of sour cream. Tom really liked them.  Said they were one of the best muffins so far. This is a one bowl recipe, and I like that. 

Buckwheat Date Nut Muffins
adapted from Cold Weather Cookbook by Sarah Leah Chase

1 cup buckwheat flour
1 1/4 c. flour
3/4 c. (packed) light brown sugar
1 1/2 T. baking powder
1/2 t. baking soda
1/2 t. salt
2 large eggs
2/3 c. sour cream  (I didn't have any, so I used cream cheese, mixed with water)
1 T. maple syrup
1/2 cup (1 stick) unsalted butter, melted and cooled
1 1/2 cups chopped pitted date (8 ounces)
1 cup toasted, chopped pecans

Preheat the oven to 375 degrees.  Spray muffin pan with PAM.  

Toast nuts, let them cool, then chop.  Melt butter and let it cool.

Place flours, brown sugar, baking powder, soda and salt in a mixing bowl and stir to combine.

Make a well in the center and add the eggs, sour cream, syrup, and melted butter to the well.  Mix quickly just until thoroughly combined. 

Quickly stir in the dates and nuts.

Divide the batter evenly among the cups until almost full.  Bake until light golden brown and a toothpick inserted in the center of a muffin comes out clean. 

I baked them for 18 minutes, tested them, then left them in another 2 minutes, for a total of 20 minutes.

Buckwheat flour has a softness to it that I find hard to describe.  It's not like using wheat flour.  Look for it in the baking aisle.

1 comment:

  1. Thanks for the cream cheese suggestion! I had a recipe almost exactly like this minus the nuts but I had no sour cream or yogurt!