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Granny Smith Buckwheat Muffins Recipe
|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)|
Serving size: Complete recipe
Calories 6590 Calories from Fat 2584
% Daily Value*
Total Fat 301 g463.5%
Saturated Fat 36.2 g181.2%
Trans Fat 0 g
Cholesterol 423 mg
Sodium 4895.1 mg204%
Total Carbohydrates 949 g316.4%
Dietary Fiber 106.6 g426.4%
Sugars 497.3 g
Protein 123 g245.1%
Vitamin A 22.1% Vitamin C 88.6%
Calcium 75.1% Iron 191.2%
*Based on a 2000 Calorie diet
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.