Carrot Buckwheat Muffins Food
CARROT BUCKWHEAT MUFFINS
Delicious, dense, gluten-free muffins made with buckwheat flour. They go very well with your morning coffee or afternoon tea. These freeze well, too.
Provided by Buckwheat Queen
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 181.1 calories, Carbohydrate 21.8 g, Cholesterol 32 mg, Fat 9.2 g, Fiber 2.6 g, Protein 4.4 g, SaturatedFat 1.5 g, Sodium 67.8 mg, Sugar 11.2 g
SUGAR-FREE MUFFINS
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 12 muffins
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Line a 12-cup muffin pan with paper liners. In a bowl whisk together flour, baking powder, cinnamon, and salt. In another bowl whisk together eggs, banana, and honey. Mix the wet ingredients into the dry, then fold in apple and walnuts.
- Pour batter to the tops of lined cups. Bake until deep golden brown and a toothpick comes out clean, about 30 minutes. Let cool on a wire rack.
Nutrition Facts : Calories 195 g, Fat 8 g, Fiber 2 g, Protein 6 g, SaturatedFat 1 g, Sodium 193 g
HEALTHY BUCKWHEAT - SUGAR, DAIRY, WHEAT FREE MUFFINS
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
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
CARROT-RAISIN MUFFINS
Add in about 1/4 teaspoon nutmeg or cloves if desired! I made these muffins using 1/2 cup plain yogurt and 1/2 cup oil and they still turned out wonderful...frost them with cream cheese frosting!
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 35m
Yield 18 muffins
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees (oven rack to second-lowest position).
- Grease 18 muffin cups or line with paper liners.
- In a large bowl sift together flour, baking soda, cinnamon and salt, then add in both sugars.
- Coarsley chop enough carrots to measure 2 cups packed.
- Add in the carrots with coconut and raisins to the flour mixture; toss well to combine.
- In a bowl whisk together eggs, oil and vanilla.
- Peel, core and shred the apple, the add the shredded apple with the egg mixture to the flour mixture; stir JUST until combined well.
- Divide the mixture evenly between the muffin tins filling almost three-quarters full.
- Bake for about 15-20 minutes, or until muffins test done.
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