Double Chocolate Buckwheat Muffins
"Adapted from another recipe on the 'zaar"
- Ready In:
- 1hr 10mins
- Ingredients:
- 15
- Serves:
-
12
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
- Combine the flour, buckwheat flour, zucchini, cherries, brown sugar, cinnamon, baking powder, baking soda and salt in a large bowl.
- Make well in the center of the mixture for the liquid ingredients.
- Combine the buttermilk, oil, honey and egg and add to dry ingredients, stirring together just until moistened.
- Stir in the chopped nuts.
- Divide the batter evenly among muffin cups coated with cooking spray.
- Bake at 375°F for 20 minutes.
- Remove from pan immediately.
- Let cool on wire racks.
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RECIPE SUBMITTED BY
Carla S.
Chillicothe, MO
<p>I live in the Home of Sliced Bread. My little town in Missouri is where the first loaf of bread was sliced by machine, many years ago. <br /><br /><br />My favorite cookbook is recipezaar. I used to collect cookbooks, but I've given away all but my most cherished ones which belonged to my Grandma. I shop at an Amish community for my dry goods as much as possible. Right now, I'm in a canning phase and I probably will be until I'm too old to cut the mustard.</p>
