 |
| Very Moist Muffins with Lots of Flavor |
One of the best muffin combinations I've ever made.
In the past, my "go-to" recipe for buckwheat muffins used dates and toasted pecans---and they are indeed excellent --see Buckwheat Date Nut Muffins-- but this one might top it! The coconut adds sweetness ---and moisture--- and texture ---and goes really well with buckwheat's earthiness.
Buckwheat is not wheat. It is related to rhubarb and is not technically a grain. It is gluten-free.
---Barbara
Buckwheat Muffins with Coconut and Golden Raisins
Makes 12 large muffins
1 cup buckwheat flour
1 1/4 cup self-rising flour
3/4 cup light brown sugar, packed
1/2 t. salt
1 t. baking powder
1/4 t. baking soda
1 large egg, at room temperature
2/3 cup sour cream (or use cream cheese mixed with yoghurt or milk to thin it out)
1 T. maple syrup
1/2 cup (1 stick) unsalted butter, melted and cooled
1.5 cups golden raisins (I put in a few chopped dates, too)
1 cup sweetened coconut, shredded, packed
Preheat oven to 375 degrees.
Spray muffin tin with baking spray.
Melt butter and cool.
In a large mixing bowl, combine flours, salt, baking powder and baking soda using a whisk or fork.
Add coconut and raisins and toss together with your hands until they are evenly coated with the flour mixture.
In a separate smaller bowl, lightly whisk together the eggs, then add 1 T. maple syrup and whisk again to combine.
Make a well in the center of the dry ingredients.
Add the eggs/maple liquid, then the cooled butter.
Stir with a spatula until just combined.
Divide evenly into muffin cups. They will be very full.
Bake for 18-20 minutes until golden brown. (Check at 18 minutes and test with toothpick, if needed.)
Remove from oven and cool in pans for 15 minutes.
Then pop them out and cool on a rack.
They freeze well.
B