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