Buckwheat Muffins(Makes 1 Dozen) Recipe

Name: Buckwheat Muffins(Makes 1 Dozen)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbsp. molasses; 1/3 c. vegetable shortening; 2 Tbsp. sugar; 2 eggs (unbeaten); 2 tsp. baking powder; 1/3 tsp. baking soda; 2 c. sifted all-purpose flour; 1 c. fine buckwheat groats; 1/3 tsp. salt; 1 1/2 c. buttermilk; 1/3 c. seeded raisins, cut; 1/2 c. finely chopped nuts (optional)

Servings: persons

3 Tbsp. molasses
1/3 c. vegetable shortening
2 Tbsp. sugar
2 eggs (unbeaten)
2 tsp. baking powder
1/3 tsp. baking soda
2 c. sifted all-purpose flour
1 c. fine buckwheat groats
1/3 tsp. salt
1 1/2 c. buttermilk
1/3 c. seeded raisins, cut
1/2 c. finely chopped nuts (optional)

1
Preheat oven to 450u00b0.
2
Cream shortening until fluffy.
3
Add sugar and molasses; beat until light.
4
Beat in eggs.
5
Sift baking powder, baking soda, flour and salt together.
6
Add to creamed mixture.
7
Stir in buckwheat groats and buttermilk.
8
Only stir until dry ingredients are moist.
9
Add nuts (optional).
10
Grease 2 1/2-inch deep muffin pans.
11
Fill 1/2 to 2/3 full.
12
Bake 20 minutes, until brown.

1418

kcal

Calories

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 Tbsp. molasses, 1/3 c. vegetable shortening, 2 Tbsp. sugar, 2 eggs (unbeaten), and more.

Yes, Buckwheat Muffins(Makes 1 Dozen) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Buckwheat Muffins(Makes 1 Dozen)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions