Buckwheat Date Nut Muffins

Hot Buckwheat Date Nut Muffins Just Out of the Oven

UPDATED 2022

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.  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 flour has a lovely softness to it that I find hard to describe. Buckwheat is gluten free.  Look for it in the baking aisle where gluten free products or other specialty flours are sold.  

Updates:  They have discontined selling dates in boxes like in this photo.  Now you can buy 8 ounce pouches.  They are softer and have a texture more like a raisin which works well in muffins.

Also, creme fraiche works well in combination or in place of the sour cream.

---Barbara  

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

Makes 12 large muffins

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 or creme fraiche  (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 baking spray.  

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.  They will be very full.  These are large muffins.  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.

Let cool in the tin for 15 minutes, then remove to baking racks.  

They freeze well.  

B