Apple-Buckwheat Muffins


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.


  • 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


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.

About the Teacher

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Leslie Land
Leslie Land, author of The New England Epicure and The Modern Country Cook, is food and home editor of... Read more