Apple-Buckwheat Muffins

May 15, 2013    BY Leslie Land

Bursting with apples and raisins, these robust muffins are seasoned with mace, a spice from the same plant as nutmeg but with a less acerbic flavor.

Ingredients

  • 4 cups peeled, diced apples
  • 3⁄4 cup sugar
  • 2 eggs, lightly beaten
  • 1⁄4 cup oil
  • 1 teaspoon vanilla extract
  • 11⁄2 cups all-purpose flour
  • 1⁄2 cup buckwheat flour
  • 2 teaspoons baking soda
  • 1⁄2 teaspoon cinnamon
  • 3⁄4 teaspoon salt
  • 1 cup raisins

Directions

Preheat oven to 325°. In a large bowl, mix apples and sugar. Stir in eggs, oil and vanilla. In another bowl, combine flours, baking soda, mace and salt and stir with a fork. Add dry ingredients to wet and mix gently. Do not overmix. Stir in raisins. Fill 18 greased muffin tins 2⁄3 full and bake for 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Makes 18 small muffins.

#breakfast Matthew Douzart

Leslie Land
Leslie Land, author of The New England Epicure and The Modern Country Cook, is food and home editor of Yankee Magazine. Her new book, The Three-Thousand Mile Garden, will be published in the fall. This article first appeared in the January/February 1990 issue of Harrowsmith Country Life.