Carob Buckwheat Muffins Recipes

CAROB BUCKWHEAT MUFFINS

Steps:

• Grind pecans to a fine powder in a blender, add water,and blend for 30 seconds, add oil and honey, blend again. Allow to cool to lukewarm. Combine flour, carob, chopped pecans, corn free baking powder, cinnamon and baking soda in a large bowl. Mix well. When the liquid mixture has cooled to lukewarm, blend in the eggs and vanilla. Pour liquid mixture into the flour bowl. Mix to moisten all dry ingredients. Bake in muffin cases.

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.

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.

WHOLE WHEAT CAROB BROWNIES

Steps:

• Preheat oven to 350°F.
• In a large bowl, mix together all of your flours, baking powder, salt, and carob powder.
• Add in the honey, juice, oil and vanilla and stir just until combined. Don't worry if there are some lumps - it's okay!
• Spread into a greased 8*8 inch pan. Bake for 25-30 minutes, or until a toothpick or knife inserted in the middle comes out clean.