Packed with all kinds of good ingredients, these muffins make a densely flavorful treat that, if paired with yogurt, could almost be a light meal on its own. Buckwheat flour is made from the dry fruit seeds of the buckwheat plant, and is available at most health food stores.

　　

Ingredients

makes 12 muffins

　　1 cup all-purpose flour

　　3/4 cup buckwheat flour

　　1/2 cup mashed very ripe banana

　　1 cup grated zucchini

　　1/2 cup raisins

　　1/2 cup packed dark brown sugar

　　1/2 teaspoon ground cinnamon

　　1 1/2 teaspoons baking powder

　　1/4 teaspoon baking soda

　　1/8 teaspoon kosher salt

　　3/4 cup buttermilk

　　3 tablespoons honey

　　2 tablespoons vegetable oil

　　1 extra-large egg, lightly beaten

　　1/2 cup chopped walnuts

　　

Step 1

Position an oven rack in the middle of the oven. Preheat the oven to 375°F. Line a standard muffin pan with paper baking cups or lightly butter the muffin cups.

　　

Step 2

Combine the all-purpose flour, buckwheat flour, banana, zucchini, raisins, brown sugar, cinnamon, baking powder, baking soda, and salt in a large mixing bowl.

　　

Step 3

Combine the buttermilk, honey, vegetable oil, and egg in a mixing bowl and whisk vigorously.

　　

Step 4

Form a deep “well” in the center of the flour mixture with a large wooden spoon. Pour the buttermilk mixture and the nuts right into this well. Immediately stir the mixture with the wooden spoon so that all the ingredients are well blended.

　　

Step 5

Spoon the batter into the muffin cups, filling them two-thirds full. Bake the muffins for 18 to 20 minutes, or until the tops spring back when pressed lightly or a toothpick inserted into the center comes out clean.

　　

Step 6

Remove the muffins from the oven and allow to cool in the pan for 5 minutes. Remove the muffins from the pan, transfer to a wire rack, and allow to cool for 15 minutes.

　　Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.