Lemon,Cranberry & Poppy Seed Muffins made with Buckwheat

During the Covid-19 Quarantine, my boyfriend’s mother really wanted us to try “healthier” sweets. So I agreed to try to make something yummy out of the follow ingredients. Will I always prefer chocolate and butter??? I hope so. But for today let’s try something a little more healthy. Why not right!?

After all this “healthiness” go try a batch of Cheesecake brownies #yourwelcome

If you love both Brownies and cheesecake and hate having to pick!! Why choose when you can have BOTH!! No you are not dreaming!!!


Prep : 15 mins / Bake : 20 mins / Total : 40 mins

Servings : 6 Muffins (Double for more)



1/2 cup buckwheat & 7 grains flour (Found at bulk barn)
1/2 cup white flour
1/4 cup Poppy seeds
11/2 tsp baking powder
1/4 tsp salt
3/4 cup veggie oil
2 eggs
1/2 cup maple syrup
2 tsp lemon extract
1/2 cup dried cranberries
1/2 cup chopped unsalted roasted walnuts to sprinkle on top
3 tbsp honey

*If your taste buds are accustomed to the sweetness level of most baked goods, you might find that you’ll want a tad more sweetness, simply add an extra 1/4 cup of honey or 1/4 cup dark brown sugar.

  1. Preheat your oven to 350°F
  2. In a bowl, whisk the flours, baking powder, and salt.
  3. In different bowl, mix the oil, eggs, maple syrup and vanilla & lemon extract.
  4. Combine the dry ingredients with the wet.
    Fold the cranberries into the batter.
  5. Line a muffin pan with paper liners and, using an ice cream scoop, fill them three quarters of the way.
  6. Sprinkle the top with the walnuts and honey
  7. Bake for 20-25 minutes, until a toothpick inserted in the middle comes out clean.

Cravings Gallery

Haven’t seen enough? Much more details in my highlights!!! Simply click on the link below for step by steps !


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