Buckwheat Pumpkin Seed Muffins Food
GLUTEN-FREE BUCKWHEAT, POPPY SEED AND BLUEBERRY MUFFINS
The buckwheat flour is high-fiber and makes a dark, richly-flavored muffin. Already a big fan of buckwheat flour in pancakes, I decided to try it as the main ingredient in a gluten-free muffin and love the results. It is a high-fiber flour and makes a dark, richly-flavored muffin.
Provided by Martha Rose Shulman
Categories breakfast, weekday, appetizer
Time 45m
Yield 12 muffins (1/3 cup muffin tins)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees with the rack adjusted to the middle. Oil or butter muffin tins. Sift together the flours, baking powder, baking soda and salt into a medium bowl. Add any grainy bits remaining in the sifter to the bowl.
- In a separate bowl beat together the eggs, honey, buttermilk, oil and vanilla extract. Whisk in the dry ingredients and mix until well combined. Do not beat for too long; a few lumps are fine but make sure there is no flour sitting at the bottom of the bowl. Fold in the blueberries and poppy seeds.
- Using a spoon or ice cream scoop, fill muffin cups to the top. Place in the oven and bake 25 to 30 minutes, until lightly browned and well risen. Remove from the heat and if the muffins come out of the tins easily, remove from the tins and allow to cool on a rack. If they don't release easily, allow to cool and then remove from the tins.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 6 grams, Carbohydrate 29 grams, Fat 8 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 249 milligrams, Sugar 12 grams, TransFat 0 grams
PUMPKIN-SEED MUFFINS
Celebrate fall with a batch of these nutritious, flavorful Pumpkin-Seed Muffins.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 45m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Spread seeds in a single layer on a rimmed baking sheet; bake until puffed and browned, about 10 minutes. Set aside. Raise oven heat to 375 degrees.
- Meanwhile, in a large bowl, whisk together flour, baking powder, allspice, and salt. Reserve 3 tablespoons seeds for topping; mix remaining seeds into flour mixture. In a medium bowl, whisk together brown sugar, pumpkin puree, butter, and eggs. Add to dry ingredients; mix until just incorporated.
- Spray a 12-cup (each 2 1/2 inches wide) standard muffin tin with cooking spray. Divide batter among cups; sprinkle with reserved seeds. Bake until muffins are lightly browned and a toothpick inserted in center of one comes out clean, 25 to 30 minutes. Transfer to a rack; let cool 5 minutes before lifting out of the pan.
BUCKWHEAT PUMPKIN SEED MUFFINS
These have a distinct buckwheat flavour, which is nicely tempered by the whole wheat flour and the honey. The pumpkin seeds (or any other nut or seed) add a pleasant delicate crunch.
Provided by Pepita
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Combine dry ingredients.
- Mix liquid ingredients thoroughly.
- Add wet ingredients to dry. Stir until moist, but not smooth.
- Stir in pumpkinseeds.
- Fill muffin cups 2/3 full. Bake for 15 minutes (or longer - mine took half an hour!).
Nutrition Facts : Calories 198.3, Fat 12.6, SaturatedFat 1.4, Cholesterol 18, Sodium 81, Carbohydrate 18.9, Fiber 1.9, Sugar 6.1, Protein 4.7
FLAX, OAT BRAN, BUCKWHEAT, & PUMPKIN MUFFINS
This recipe is adapted from the a recipe found on the Red Mill, ground Flax meal bag. For a bran muffin, these babies are moist and very tasty. I've cut the white flour by half, and added an equal amount of buckwheat flour. I've also added a can of pumpkin and reduced the amount of milk. These muffins are so fresh and moist that they will only last a few days, so I freeze what we won't eat in a couple of days.
Provided by zoomer43
Categories Quick Breads
Time 48m
Yield 20 muffins, 20 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350, and prepare two medium size muffin pans.
- Mix the first 10 ingredients in a large bowl.
- Add shredded carrots, shredded apples and walnuts if using; mix with dry ingredients.
- In a medium bowl, mix milk, eggs, pumpkin, and vanilla until smooth.
- Pour pumpkin mixture into carrot/apple mixture, and mix toghter until all of the dry ingredients are incorporated.
- Fill muffin cups with a scant 1/4 C of batter.
- Bake for 15-18 minutes.
- Cool in muffin pan for 5 minutes.
- Remove muffins to a wire rack, and cool completely.
- Package 4 or 5 in quart size Ziplock.
- Label, and date the muffins you won't eat in the next couple of days and freeze.
Nutrition Facts : Calories 124.1, Fat 3.9, SaturatedFat 0.6, Cholesterol 22, Sodium 223.1, Carbohydrate 21, Fiber 3.6, Sugar 7.7, Protein 4
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