Delicious cake with a hint of buckwheat, cinnamon aroma, cherry and nut flavors, and a crispy crust. Can be cooked in one large cake pan or in small ones.
It is necessary
- - 150 ml of milk;
- - 100 g each of buckwheat flour, wheat flour, frozen cherries;
- - 70 g brown sugar;
- - 2 eggs;
- - juice and zest from half an orange;
- - salt, ground cinnamon, baking powder, walnuts.
Instructions
Step 1
Mix flour with baking powder, a pinch of salt, ground cinnamon and sugar. Grind the nuts to a crumb state, add to the flour.
Step 2
Beat the chicken eggs with milk and orange juice, add to the flour, mix everything thoroughly, add the orange zest and berries (you do not need to defrost them), mix everything again, but do not beat - the dough should turn out a little lumpy, this is normal, all because of cherries. By the way, you can take any other frozen berries to your liking for making buckwheat muffins.
Step 3
Pour the finished dough into a large cake pan or small tins, bake until tender at 180 degrees. The large cake will take about 50-55 minutes to bake, and the small cake will take about 20-25 minutes. If you bake cupcakes in silicone molds, then you do not need to lubricate them with oil, but it is better to grease metal molds with butter and sprinkle with breadcrumbs so that the finished baked goods can be removed more easily.
Step 4
Large muffins may have a large crack - this is normal and even prettier. Buckwheat muffins with berries are equally tasty both warm and chilled.
