Buckwheat And Amaranth Muffins Recipes
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
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
CARROT BUCKWHEAT MUFFINS
Delicious, dense, gluten-free muffins made with buckwheat flour. They go very well with your morning coffee or afternoon tea. These freeze well, too.
Provided by Buckwheat Queen
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 355 degrees F (179 degrees C). Line a 12-cup muffin tin with paper liners.
- Mix carrots and sugar in a bowl and set aside so carrots can release their liquid and soften.
- Combine buckwheat flour, almond flour, baking powder, and cinnamon in a large bowl. Whisk together applesauce, milk, oil, eggs, and vanilla extract in another bowl. Pour wet ingredients into the dry ingredients and mix until just combined. Fold in the carrot-sugar mixture.
- Spoon about 1/4 cup batter into each prepared muffin cup and sprinkle with chopped almonds.
- Bake in the preheated oven until the tops have slightly browned and a toothpick comes out clean, 20 to 23 minutes Turn off the oven and leave muffins inside without opening the door for 5 minutes.
- Remove from the oven and transfer muffins to a wire rack to cool completely.
Nutrition Facts : Calories 181.1 calories, Carbohydrate 21.8 g, Cholesterol 32 mg, Fat 9.2 g, Fiber 2.6 g, Protein 4.4 g, SaturatedFat 1.5 g, Sodium 67.8 mg, Sugar 11.2 g
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