Buckwheat Flour Muffins

Basic Muffins

Sweet Potato Muffins with Sweet Potato Smoothie

Halved from: Here

Basic Buckwheat Flour Muffins

Ingredients

100g Buckwheat Flour
1/2 Tbsp Baking Powder
1/2 Tbsp Butter/Coconut Oil, Melted/Olive Oil
1 Medium Egg
25g Sugar
1/2 Tsp Vanilla Extract

Makes 6 Muffins. Can be frozen.

Method

1. Pre-heat the oven to 175c (Fan). Grease and Flour (Use Brown Rice Flour) a Muffin tin with Butter.

2. Add Buckwheat Flour and Baking Powder to a large bowl and set aside.

3. Add the Egg, Vanilla Extract, Sugar and Butter to a jug and whisk until Sugar has dissolved then add that to the Flour mixture and stir together until fully incorporated. Add Water until a thick, stirrable Batter has been formed.

4. Pour Batter into Muffin tins, about 2/3rds full and bake for 15 minutes, turning half way if needed. Then remove from oven and cool for 10 minutes and let cool completely on a wire rack.

Variations

Apricot and Almond Muffins: Fold in 100g Chopped Fresh Apricot (Skin on) and 25g Blanched Almonds, chopped roughly, at the end.

Blueberry Muffins: Fold in 100g Blueberries at the end.

Sweet Potato Muffins: Replace Sugar with 25g Brown Sugar and add 2 Tbsp Maple Syrup to the Egg Mixture, a dash of Cinnamon to the Flour and mash in 100g Sweet Potato Purée/Buttermut Squash Purée just before adding the Water. Serve warm with Butter.

Banana Muffins: Leave out Sugar. Add 1/2 Tsp Cinnamon and 1/8 Tsp Ground Ginger to Flour then mash 1 Ripe Banana with the Butter and Vanilla Extract in a bowl and add in place of the Egg.

Nut Butter Muffins: When Batter has been mixed add in 50g of any Nut Butter and mix until incorporated. Add more Water if Batter is too thick. Optional: Add 50g Frozen Berries at end.

Apple and Cinnamon Muffins: Replace Sugar with 25g Brown Sugar, add 1 Tsp of Cinnamon to the Flour and stir in 100g Unsweetened Stewed Apple just before adding the Water. Sprinkle with Brown Sugar just before baking.

Apple and Butternut Squash Muffins: Replace Sugar with 50g Brown Sugar, add 1 Tsp Apple Pie Spice Blend to the Flour and mash in 50g Unsweetened Apple Purée and 50g Butternut Squash Purée just before adding the Water.

Pumpkin and Peanut Butter: Replace Sugar with 25g Brown Sugar and add 2 Tbsp Maple Syrup, 1 Tsp Pumpkin Spice, 100g Pumpkin Purée to the Egg Mixture. Add 100g Peanut Butter when everything else has been combined, add more Water if too thick. Fill up the muffin tray completely.

Beetroot and Carob: Use 50g Brown Sugar and add 75g Roasted Beetroot Puree along with the Egg. Add 15g Carob Powder alongside Flour. Bake as normal.

Buckwheat Flour Carob Muffins

Ingredients

100g Buckwheat Flour
25g Sugar
1/2 Tbsp Baking Powder
1/2 Tbsp Butter/Coconut Oil, Melted
1 Medium Egg
1/2 Tsp Vanilla Extract
28g Butter
17g Carob Powder

Makes 6 Muffins. Can be frozen.

Method

1. Pre-heat the oven to 175c (Fan). Grease and Flour a Muffin tin with Butter.

2. Add 28g Butter to the mixing bowl and melt in the microwave on a low heat, let cool for a minute and beat in Carob Powder, mix until a thick and glossy paste is formed. Let cool for a minute or two.

3. Add the Egg, Vanilla Extract, Sugar and Butter to a jug and whisk until Sugar has dissolved then add that to the cooled Carob mixture and stir together until fully incorporated. Add Buckwheat Flour and Baking Powder and beat in, adding Water as needed until a thick stirrable Batter has been formed.

4. Pour Batter into Muffin tins, about 2/3rds full and bake for 20 minutes, turning half way if needed. Then remove from oven and cool for 10 minutes and let cool completely on a wire-rack. If Stuck run a skewer around the muffin.

Gingerbread Muffins

 photo IMGP3578_e_zps3km7tyl9.jpgMaybe try half the recipe again to make these a tad bigger, fine as is, but I do love to tweak.

Ingredients

100g Buckwheat Flour
60g Treacle
1/2 Tbsp Baking Powder
25g Light Muscovado Sugar
25g Butter
1 Medium Egg
30ml Water

For the Spice: (Or 2 Tsp Gingerbread Spice Blend)

1/2 Tsp Ground Ginger
1/2 Tsp Cinnamon
1/2 Tsp Ground Allspice
1/4 Tsp Ground Nutmeg
1/4 Tsp Ground Cloves
Pinch Black Pepper

Makes 6 Muffins. Can be frozen.

Method

1. Pre-heat the oven to 175c (Fan). Grease and Flour (Use Brown Rice Flour) a Muffin tin with Butter or use Muffins liners.

2. Add the Butter and Water to a pot and heat on low until Butter has melted. Remove from the heat and let cool completely.

3. Add the Egg, Treacle, Sugar to a bowl and beat, using an electric mixer, until Sugar and Treacle has dissolved. Then beat it the Butter mixture until everything has combined. Finally beat in the Flour, Spice Blend and Baking Powder and beat until sooth. Batter will be slightly runny.

4. Pour Batter into Muffin tins, about 2/3rds full and bake for 15 minutes, turning half way if needed. Then remove from oven and cool for 10 minutes and let cool completely on a wire-rack.

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15 thoughts on “Buckwheat Flour Muffins

  1. Pingback: No Brand Squash |

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