Buckwheat Muffins

Country Cooking

1 cup all-purpose flour

¾ cup Buckwheat flour

2 Granny Smith apples, peeled, cored and finely chopped (1 cup)

½ cup granulated sugar

2 teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon salt

¾ cup buttermilk

2 tablespoons vegetable oil

1 large egg, lightly beaten

Preheat oven to 375-degrees. Mix together flour, apples, buckwheat flour, sugar, baking powder, baking soda and salt in a large bowl. In another bowl combine buttermilk, oil and egg. Make a well in the center of the dry ingredients and stir in moist ingredients just until moistened. Coat muffin cups with cooking spray and evenly divide batter between. Bake for about 25 minutes or until a toothpick inserted in center comes out clean. Let stand for l minute. Remove from muffin cups and cool on wire rack.

Yield: 12 muffins.

Carolyn Gass Hardimon, M. S. Home Economist