Buckwheat Muffins Recipe
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
1/4 cup shortening
3 tablespoons sugar
2 tablespoons molasses
1 egg, unbeaten
1 1/2 cups sifted all purpose flour
2 teaspoons baking powder
1/2 teaspoon soda
1/2 teaspoon salt
3/4 cup fine buckwheat groats
1 cup buttermilk
1/4 cup cut, seeded raisins
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.
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.
