½cupraisinssoaked in orange juice or water for 15 minutes (optional)
Preheat the oven to 350F. Line a 12-cup muffin pan with liners or spray generously with cooking spray.
Mix the dry ingredients in one bowl and the wet ingredients in another bowl. Fold the wet ingredients into the dry and stir until no dry streaks remain. Fill each muffin cup ¾ the way full.
Bake for 20-25 minutes, until a toothpick inserted into the center of each muffin comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
There muffins freeze very well. To defrost on-the-go, just wrap a muffin in a paper towel and microwave for 20 seconds or so.
Buckwheat Flour: My preference is to use freshly ground buckwheat flour. I do this by grinding raw buckwheat groats into flour in my blender. You can also use regular buckwheat flour.I like to use these muffin liners for gluten-free muffins. Also, this is my all-time favorite muffin pan.To Freeze: These muffins freeze great so I always like to make a double batch. I recommend letting the muffins cool completely then transferring to a resealable bag for storage.To Reheat from Frozen: Wrap a frozen muffin in a paper towel and microwave for 15-20 seconds.