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Buckwheat Muffins

Western.Chefs's picture
This Buckwheat Muffin is simply irresistible. Try this Buckwheat Muffin on a get together; you will definitely get a lot of compliments for this dish.
  Shortening 1⁄4 Cup (4 tbs)
  Sugar 3 Tablespoon
  Molasses 2 Tablespoon
  Egg 1 , unbeaten
  Sifted all purpose flour 1 1⁄2 Cup (24 tbs)
  Baking powder 2 Teaspoon
  Soda 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Buckwheat groats 3⁄4 Cup (12 tbs) (Fine)
  Buttermilk 1 Cup (16 tbs)
  Cut seeded raisins 1⁄4 Cup (4 tbs)

1. Preheat oven to hot (425° F.).
2. Cream the shortening until fluffy. Add the sugar and molasses and beat until light. Beat in the egg.
3. Sift together the flour, baking powder, soda and salt. Add to the creamed mixture. Add the groats and buttermilk and stir only until the dry ingredients are moistened. Add the raisins.
4. Fill greased 2 1/2 inch deep muffin pans one-half to two-thirds full and bake until the muffins are brown and done, or about twenty minutes.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1881 Calories from Fat 539

% Daily Value*

Total Fat 61 g93.6%

Saturated Fat 14.7 g73.4%

Trans Fat 6.7 g

Cholesterol 211.5 mg70.5%

Sodium 2678.3 mg111.6%

Total Carbohydrates 297 g99.1%

Dietary Fiber 8.1 g32.2%

Sugars 101.8 g

Protein 40 g79.2%

Vitamin A 4.9% Vitamin C 9.8%

Calcium 89.9% Iron 78.2%

*Based on a 2000 Calorie diet

Buckwheat Muffins Recipe