Buckwheat Corn Muffins Food

CORNMEAL AND BUCKWHEAT BLUEBERRY MUFFINS

Cornmeal and Buckwheat Blueberry Muffins image

They are the antithesis of the cakey blueberry muffins you find in coffee shops. The berry quotient is generous here. If you find the buckwheat flavor too strong, swap flip the amounts of whole- wheat flour with the amount of and buckwheat flours (that is, use 125 grams whole- wheat and 65 grams buckwheat).

Provided by Martha Rose Shulman

Categories breakfast, brunch

Time 40m

Yield 12 muffins (1/3 cup tins) or 18 mini muffins

Number Of Ingredients 11

Ingredients

65 grams whole- wheat flour (1/2 cup, approximately)
125 grams buckwheat flour (1 cup, approximately)
4 grams salt (rounded 1/2 teaspoon)
15 grams baking powder (1 tablespoon)
2 grams baking soda (1/2 teaspoon)
85 grams cornmeal (1/2 cup, approximately)
2 eggs
360 grams buttermilk (1 1/2 cups) or kefir
75 grams mild honey, such as clover (3 tablespoons)
50 grams canola or grape seed oil (1/4 cup)
250 grams blueberries, or a mix of blueberries and blackberries (1 3/4 cups, approximately)

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.

Nutrition Facts : @context http, Calories 174, UnsaturatedFat 5 grams, Carbohydrate 25 grams, Fat 7 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 214 milligrams, Sugar 7 grams, TransFat 0 grams

HEALTHY BUCKWHEAT - SUGAR, DAIRY, WHEAT FREE MUFFINS

Healthy Buckwheat - Sugar, Dairy, Wheat Free Muffins image

This is my own creation. I needed a muffin that was WHEAT, DAIRY & SUGAR FREE and that incorporated HEALTHY FATS, fruit, & nuts. DID YOU KNOW that Virgin Coconut Oil has no Trans-Fat and Promotes Heart Health and weight loss? DID YOU KNOW Buckwheat is a fruit seed and suitable for people sensitive to wheat or other grains? Add this to flaxseed which has an abundance of omega-3 and you have a very nutritious and good start to your day. Not to mention the nuts and apples! These have no added sugar or artificial sweeteners so the suggested spread of Coconut oil and Raw Honey makes a tasty and healthy final touch. (I used low fat almond milk which has zero grams of Trans Fat and Saturated Fat, but you can use any nut milk you like, this is also good with hazelnut milk or coconut milk-check labels for added sugar if you need less in your diet). I would love to hear of any alterations you have made that work! Thanks!

Provided by ChiefCookandBottleW

Categories Quick Breads

Time 35m

Yield 8 muffins, 4 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup ground flax seeds
3/4 cup buckwheat flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 egg
1/2 cup almond milk
2 apples, peeled then grated
3 tablespoons coconut oil, melted
1/2 cup walnuts, chopped
3 tablespoons coconut oil
1 tablespoon raw honey

Steps:

Mix the first 5 dry ingredients together in a bowl.
In a separate bowl with a fork gently beat the egg. Add the milk, apples, and coconut oil.
Stir to moisten the wet ingredients into the dry. Do not over mix.
Stir in the nuts. Spoon batter into lightly greased muffin pan, divide into of the 12 sections. Don't worry about filling the other 4 sections just leave empty.
Bake at 350°F, for about 25 minutes or until done. Use a toothpick to test.
When done, remove the muffins from the pan and put on a rack for 10 minutes then serve.
While muffins are baking mix the coconut oil with the honey (you can use any honey you like). Coconut oil should be solid not melted, if your room is warm the coconut oil will not be solid. Put in the freezer or refrigerator for just a few minutes to create a solid oil if needed.
Serve this tasty spread with warm muffins.
Note: I use organic Extra Virgin Coconut oil that does not contain hexane for the most health benefits.
WARNING! Honey is not for babies!
Infants up to one year of age should not be fed raw honey.

Nutrition Facts : Calories 467.6, Fat 34.9, SaturatedFat 19.4, Cholesterol 46.5, Sodium 259.9, Carbohydrate 37.7, Fiber 7.7, Sugar 14.9, Protein 8.2

CHERRY BUCKWHEAT MUFFINS

Cherry Buckwheat Muffins image

I love cocoa and cherries (like Black Forest cakes, etc) and try to add more whole grains (like buckwheat) in my foods. Sometimes I add pecans or walnuts to the muffins too.

Provided by Carol

Categories Quick Breads

Time 30m

Yield 15 muffins, 15 serving(s)

Number Of Ingredients 13

Ingredients

3/4 cup brown sugar
1/3 cup honey
2/3 cup oil
1 egg
1 cup buttermilk
2 teaspoons vanilla
1 1/2 cups flour
1 cup buckwheat flour
1 teaspoon baking soda
2 teaspoons baking powder
1/2 cup cocoa
1 pinch salt
1 3/4 cups dried cherries (I prefer to chop them into small pieces, but this is up to you)

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.