Most muffins you’ll find at cafes and coffee shops are more akin to oversized cupcakes – too sweet, and too big. However, muffins need not be cloying. All it takes is a little natural sweetener to make them a treat. They also need not be calorie heavy sweets. These recipes will bring you a whole new world of muffins with various nutritious ingredients, specifically whole grains. Buckwheat and cornmeal muffins offer a fabulous taste & great nourishment, whilst avoiding that chewing-on-rocks feeling. These recipes are suitable even for those who don’t view themselves as particularly strong bakers – they’re easy, and come together rather quickly. These, of all the muffins I bake, have the most distinct flavor.
- ¾ cup whole-wheat flour
- ¾ cup buckwheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup amaranth flour (can make by blending amaranth in a spice mill. Doesn’t need to be finely ground
- 2 eggs
- ⅓ cup honey
- 1 ½ cups buttermilk
- ⅓ cup canola oil
- 1 teaspoon vanilla extract
- 1 cup blackberries tossed with 1 teaspoon flour (all-purpose)
- Nutritional analysis per serving (12 servings)
224 calories; 8 grams fat; 6 grams protein; 1 gram saturated fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 0 grams trans fat; 33 grams carbohydrates; 2 grams dietary fiber; 9 grams sugars; 27 milligrams cholesterol; 235 milligrams sodium
The information shown is only an estimate based on the available ingredients and specified preparation. This should not take the place of a professional nutritionist’s advice.
- Place a rack in the upper third of the oven, and preheat to 375 degrees. Butter or oil muffin tins. Sift together the buckwheat and whole-wheat flours, baking soda, baking powder, and salt. Stir in the amaranth flour.
- In another bowl, beat together the eggs, buttermilk, honey, canola oil and the vanilla extract. Use a spatula or whisk to stir in the dry ingredients. Make sure to mix until combined well, but don’t beat – don’t fret a few lumps, but be sure to scrape the bottom of the bowl to make sure no flour is left there. Fold in the blackberries.
- Spoon mixture into the muffin cups, filling just below the top (roughly 4/5th full). Put in oven, and bake until well risen and lightly brown, approx. 25 minutes.
- Prepare in advance: You’ll find these muffins keep a couple day out of the refrigerator, a few more in the refrigerator, and up to a few months if frozen.