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The Birkett Mills

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Breads: Somersault Cranberry Puffs

Fruity soft cranberry muffins
Serves: makes 18 puffs
1/3 cup firmly packed light brown sugar
¼ cup margarine, softened
½ cup fresh or frozen cranberries, thawed and coarsely chopped
1 tsp. grated orange rind
½ cup chopped nuts
1 ½ cup unbleached all
purpose flour
1 cup light buckwheat flour
½ cup granulated sugar
1 Tbsp. baking powder
½ tsp. salt
¼ cup fresh orange juice
1 cup milk
1/3 cup margarine melted
2 eggs whites, or 1 whole egg

Heat oven to 400 degrees, Stir together all topping ingredients. Divide equally into 18 well-greased nonstick muffin cups (about 2 teaspoons in each). I large bowl, combine flour, buckwheat flour, sugar, baking powder, and salt; blend well. Add orange juice, milk, margarine, and egg whites; stirring just until dry ingredients are moistened. Spoon batter over cranberry mixture in muffin cups, filling about 2/3 full. Bake 20-25 minutes, or until toothpick inserted in center comes out clean. Immediately invert onto cooling rack. Serve warm.