Granny Smith Buckwheat Muffins
|Apples||960 Milliliter, peeled and diced into 1/4-inch cubes (4 Cup)|
|Sugar||240 Milliliter (1 Cup)|
|Eggs||2 Large, beaten|
|Oil||120 Milliliter (1/2 Cup)|
|Vanilla extract||2 Teaspoon (10 Milliliter)|
|Whole buckwheat flour/Light buckwheat flour||240 Milliliter (1 Cup)|
|Whole wheat flour||240 Milliliter (1 Cup)|
|Baking soda||2 Teaspoon (10 Milliliter)|
|Cinnamon||2 Teaspoon (10 Milliliter)|
|Salt||1 Teaspoon (5 Milliliter)|
|Raisins||240 Milliliter (1 Cup)|
|Walnuts||240 Milliliter, chopped (1 Cup)|
Toss together apples and sugar in large bowl.
Whisk or beat together eggs, oil and vanilla.
Stir together well buckwheat flour, whole wheat flour, baking soda, cinnamon and salt.
Stir egg mixture into apple mixture.
Add flour mixture and stir just enough to combine, batter will be stiff.
Stir in raisins and walnuts.
Divide batter among 18 well-greased muffin cups.
Bake in middle of 350°F (180°C) oven for 25-30 minutes.