Apple & Buckwheat Muffins

These muffins are lower in wheat flower & are lunch-box friendly. I have made batch after batch of these & they freeze really well, and they keep getting eaten by the family.



1 cup buckwheat flour
1 cup wholemeal SR flour
1 tsp baking powder
Pinch salt
1 Tbs Cinnamon
1/2 cup raw sugar
1/2 cup milk

1 grated apple (or 1 cup stewed apple)
1/3 cup natural yoghurt
2 eggs

1. Preheat the oven to 170 degrees & grease your muffin tins
2. Sift flours, baking powder & cinnamon into a large bowl. Add salt & mix well.
3. Mix all your wet ingredients, including apple, into a jug and add to the dry ingredients.
4. Mix until combined, but don’t over mix or your muffins will be Little Rock cakes.
5. Bake for 25-30 minutes – or until skewer inserted comes out clean.
6. Enjoy!



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s