International Association of Culinary Professionals Buckwheat Recipe Winner
Beautiful Buckwheat “Muffin” Square
by Pat Dugan
No time to bake muffins in the morning? Simply bake this healthy breakfast bread in and 8×8 square pan, cut and carry. The cream of buckwheat® soaks overnight in buttermilk, for a quick start in the morning. The “muffin” square bakes to a beautiful light brown in 20 minutes, while you’re in the shower!
1 1/2 cups Cream of Buckwheat®
1 1/2 cups buttermilk
1/2 cup golden raisins
1/2 cup dried pears, coarsely chopped
2 tablespoons sugar
2 tablespoons canola oil
1 egg, lightly beaten
1-teaspoon vanilla extract
1 1/4 cups all-purpose unbleached flour
2 teaspoons baking powder
1-teaspoon baking soda
1/2 teaspoon fresh nutmeg
1 teaspoon baking sugar
In a large Pyrex measure, stir together cream of buckwheat®, buttermilk, raisins and chopped dried pear. Cover and refrigerate overnight.
Preheat oven to 400 degrees. Spray a glass 8″ x 8″ baking dish with vegetable spray.
Stir into buckwheat mixture, the sugar, oil, beaten egg and vanilla. In a separate bowl, whisk together flour, baking powder, baking soda and fresh nutmeg. (Can be prepared the night before.) Stir the flour mixture into the buckwheat mixture and mix until combined. Spread the batter into the sprayed baking dish. Sprinkle baking sugar over the batter. Bake in preheated oven 20 minutes or toothpick inserted near the center comes out clean. Cool slightly. Cut into 12 pieces.
© 2004 Birkett Mills, Inc.