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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.
Ingredients
  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)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Bread

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Average: 4.4 (14 votes)