Buckwheat Corn Muffins Recipes

CORNMEAL AND BUCKWHEAT BLUEBERRY MUFFINS

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.

CARROT BUCKWHEAT MUFFINS

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.

BUCKWHEAT BREAKFAST MUFFINS

Steps:

• In a medium bowl, soak buckwheat groats with a pinch of salt overnight or about 6 to 7 hours. Drain and rinse groats thoroughly with fresh water, drain again.
• Preheat oven to 375 F, brush a 12 cup muffin tin generously with oil, set aside.
• In a large bowl, add buckwheat groats, coconut flakes, walnuts, pumpkin seeds, chia seeds, flaxseed meal, cinnamon and salt, stir to combine.
• In a small bowl, add eggs, almond milk, almond butter, stevia and alcohol free vanilla, whisk until frothy.
• Pour liquid ingredients into bowl with dry ingredients, stir to combine. Scoop about ⅓ cup muffin mixture into each cup of the prepared muffin tin. Bake muffins for about 15 to 20 minutes or until muffins have browned around the edges and are firm to the touch. Cool muffins in tin for about 10 minutes.
• Serve warm with coconut milk, a dusting of cinnamon and a garnish of coconut flakes, walnuts and pumpkin seeds.

CHERRY BUCKWHEAT MUFFINS

Steps:

• Whisk together brown sugar, honey, oil, egg, buttermilk, and vanilla.
• Stir together dry ingredients and add to oil mixture, stirring just until combined.
• Add cherries, scoop batter into muffin cups.
• Bake in a 375º for 15-20 minutes or until tops are browned.
• Allow to cool in pans for 5 minutes before removing to cooling racks.
• 15 muffins.