Best 3 Buckwheat And Amaranth Muffins Recipes
Indulge in a delightful culinary journey with our irresistible Buckwheat and Amaranth Muffins. These muffins are a symphony of flavors and textures, crafted with the finest ingredients to tantalize your taste buds. Embark on a wholesome adventure as you explore the goodness of buckwheat and amaranth, ancient grains renowned for their nutritional prowess. With their nutty flavor and tender crumb, these muffins are a delightful treat that caters to various dietary preferences, including gluten-free and vegan lifestyles.
Within this article, you'll discover a treasure trove of muffin recipes that cater to every palate. From classic buckwheat muffins to the delectable amaranth and chocolate muffins, each recipe is a testament to the versatility of these ancient grains. Whether you prefer a sweet or savory treat, our collection has something to satisfy your cravings. Dive into the richness of our buckwheat zucchini muffins, bursting with garden-fresh zucchini and a hint of herbs. Experience the harmonious blend of sweet and savory in our amaranth and roasted red pepper muffins, where roasted red peppers add a vibrant pop of color and flavor.
For those with a sweet tooth, our amaranth and blueberry muffins are a delightful indulgence. Bursting with juicy blueberries, these muffins are a delightful treat for breakfast, brunch, or a midday snack. And for a truly decadent experience, try our amaranth chocolate chip muffins, where rich chocolate chips melt in your mouth with every bite.
With detailed instructions, helpful tips, and enticing photos, this article is your ultimate guide to creating perfect buckwheat and amaranth muffins. Explore the wonders of these ancient grains and embark on a culinary journey that will leave you craving more.
BUCKWHEAT AND AMARANTH MUFFINS
The muffins available in most coffee shops and cafes are like oversize, unfrosted cupcakes: too sweet and too big. But muffins don't have to be cloying - a bit of natural sweetener is all that's required to make them taste like a treat. And they don't have to be calorie-laden confections. This week, you'll find it's possible to make muffins with a number of nutritious ingredients, particularly whole grains. Muffins made with buckwheat or cornmeal offer great taste and nourishment - without the feeling that you're chewing on rocks. Even if you don't think of yourself as a baker, take a stab at this week's recipes. They're easy and come together quickly. Of all the muffins I make, these have the most distinctive flavor.
Provided by Martha Rose Shulman
Categories weekday, appetizer
Time 30m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees with the rack moved to the upper third of the oven. Oil or butter muffin tins. Sift together the whole-wheat and buckwheat flours, baking powder, baking soda and salt. Stir in the amaranth flour.
- In a separate bowl, beat together the eggs, honey, buttermilk, canola oil and vanilla extract. Using a whisk or a spatula, stir in the dry ingredients. Mix until well combined, but do not beat -- a few lumps are fine, but make sure there is no flour at the bottom of the bowl. Fold in the blackberries.
- Spoon into muffin cups, filling them to just below the top (about 4/5 full). Place in the oven, and bake 25 minutes until lightly browned and well risen.
Nutrition Facts : @context http, Calories 224, UnsaturatedFat 7 grams, Carbohydrate 33 grams, Fat 8 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 236 milligrams, Sugar 10 grams, TransFat 0 grams
CORNMEAL AND BUCKWHEAT BLUEBERRY MUFFINS
They are the antithesis of the cakey blueberry muffins you find in coffee shops. The berry quotient is generous here. If you find the buckwheat flavor too strong, swap flip the amounts of whole- wheat flour with the amount of and buckwheat flours (that is, use 125 grams whole- wheat and 65 grams buckwheat).
Provided by Martha Rose Shulman
Categories breakfast, brunch
Time 40m
Yield 12 muffins (1/3 cup tins) or 18 mini muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Oil or butter muffin tins. Sift together whole wheat flour, buckwheat flour, salt, baking powder and baking soda into a medium bowl. Stir in cornmeal.
- In a separate large bowl whisk eggs with buttermilk or kefir, honey, and oil. Quickly stir in flour mixture. Fold in berries.
- Using a spoon, measuring cup or ice cream scoop, fill muffin cups to the top. Bake 25 minutes, or until lightly browned and well risen. Remove from the oven and if muffins come out of the tins easily, remove from tins and allow to cool on a rack. If they don't release easily, allow to cool in tins, then remove from tins.
Nutrition Facts : @context http, Calories 174, UnsaturatedFat 5 grams, Carbohydrate 25 grams, Fat 7 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 214 milligrams, Sugar 7 grams, TransFat 0 grams
SUGAR-FREE MUFFINS
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 12 muffins
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Line a 12-cup muffin pan with paper liners. In a bowl whisk together flour, baking powder, cinnamon, and salt. In another bowl whisk together eggs, banana, and honey. Mix the wet ingredients into the dry, then fold in apple and walnuts.
- Pour batter to the tops of lined cups. Bake until deep golden brown and a toothpick comes out clean, about 30 minutes. Let cool on a wire rack.
Nutrition Facts : Calories 195 g, Fat 8 g, Fiber 2 g, Protein 6 g, SaturatedFat 1 g, Sodium 193 g
Tips:
- Use fresh ingredients: The fresher the ingredients, the better the muffins will taste. This is especially true for the buckwheat and amaranth flour, which can become rancid if they are not fresh.
- Grind the buckwheat and amaranth flour yourself: If you can, grind the buckwheat and amaranth flour yourself just before using it. This will give the muffins a more pronounced flavor and texture.
- Let the batter rest for a few minutes before baking: This will allow the flours to absorb the liquid and the muffins will rise more evenly.
- Don't overmix the batter: Overmixing the batter will make the muffins tough. Stir just until the ingredients are combined.
- Bake the muffins until a toothpick inserted into the center comes out clean: This will ensure that the muffins are cooked through.
Conclusion:
Buckwheat and amaranth muffins are a delicious and healthy breakfast or snack option. They are gluten-free, high in fiber, and packed with nutrients. The muffins are also easy to make and can be customized to your liking. Try adding different fruits, nuts, or seeds to the batter for a variety of flavors and textures.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
