Double Chocolate Buckwheat Muffins |
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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Adapted from another recipe on the 'zaar Ingredients:
1 cup gluten-free flour |
3/4 cup buckwheat flour |
1 cup grated zucchini |
1/2 cup chocolate chips |
1/4 cup cocoa |
1/2 cup brown sugar, packed |
1/2 teaspoon ground cinnamon |
1 1/2 teaspoons baking powder |
1/4 teaspoon baking soda |
1/8 teaspoon salt |
3/4 cup buttermilk |
3 tablespoons honey |
2 tablespoons vegetable oil |
1 egg, lightly beaten |
1/2 cup chopped nuts |
Directions:
1. Combine the flour, buckwheat flour, zucchini, cherries, brown sugar, cinnamon, baking powder, baking soda and salt in a large bowl.
2. Make well in the center of the mixture for the liquid ingredients.
3. Combine the buttermilk, oil, honey and egg and add to dry ingredients, stirring together just until moistened.
4. Stir in the chopped nuts.
5. Divide the batter evenly among muffin cups coated with cooking spray.
6. Bake at 375°F for 20 minutes.
7. Remove from pan immediately.
8. Let cool on wire racks.
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