Issue 06

Recipes

Breakfast

Photography by Cheryl JuettenFood Styling by Katie HardinRecipe by The Communal Table

To us, this is the quintessential muffin to serve in the autumn season. The buckwheat and honey enhance the apples & walnut flavors to new heights. Coincidentally, these are whole-grain, free of refined sugar, and also gluten-free so they fit a plethora of dietary choices. Most importantly, they taste like the pared down days and cool harvest winds of the season.

Directions

Preheat the oven to 350°F. Line a standard muffin tin with liners. We prefer the tulip liners made with parchment, but any old liners will do.

In a large bowl, sift together the buckwheat flour, baking powder, cinnamon, and salt. In a separate bowl, whisk the eggs, applesauce, honey, walnut oil, and vanilla.

Make a well in the center of the flour mixture and pour in the wet ingredients. Fold the wet and dry ingredients together just until they combine to make a batter. Don’t worry if the consistency is somewhat thin; they’ll bake up into moist, tender muffins. Fold in the walnuts, flaxseeds, and cut apple.

Spoon the batter into the prepared muffin pan. We use a #12 scoop (¼ cup), which makes exactly 12.

Bake for 30 minutes, rotating the pan halfway through cooking time. Cool on a wire rack for a few minutes, but these muffins are wonderful smeared with lots of good butter while they’re still warm.

Savor with delight and gratitude.

 

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