Best 4 Buckwheat And Amaranth Muffins Recipes
Buckwheat and amaranth are two gluten-free, nutrient-rich grains that make a delicious and healthy combination in muffins. Buckwheat is a good source of fiber, protein, and essential minerals, while amaranth is high in protein, iron, and calcium. Both grains have a nutty flavor that pairs well with sweet or savory ingredients, making them a versatile addition to your baking repertoire. This article will provide you with a collection of the best buckwheat and amaranth muffin recipes that are sure to please your taste buds and satisfy your cravings for a wholesome and satisfying snack or breakfast treat.
Check out the recipes below so you can choose the best recipe for yourself!
BUCKWHEAT AND AMARANTH MUFFINS
The muffins available in most coffee shops and cafes are like oversize, unfrosted cupcakes: too sweet and too big. But muffins don't have to be cloying - a bit of natural sweetener is all that's required to make them taste like a treat. And they don't have to be calorie-laden confections. This week, you'll find it's possible to make muffins with a number of nutritious ingredients, particularly whole grains. Muffins made with buckwheat or cornmeal offer great taste and nourishment - without the feeling that you're chewing on rocks. Even if you don't think of yourself as a baker, take a stab at this week's recipes. They're easy and come together quickly. Of all the muffins I make, these have the most distinctive flavor.
Provided by Martha Rose Shulman
Categories weekday, appetizer
Time 30m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees with the rack moved to the upper third of the oven. Oil or butter muffin tins. Sift together the whole-wheat and buckwheat flours, baking powder, baking soda and salt. Stir in the amaranth flour.
- In a separate bowl, beat together the eggs, honey, buttermilk, canola oil and vanilla extract. Using a whisk or a spatula, stir in the dry ingredients. Mix until well combined, but do not beat -- a few lumps are fine, but make sure there is no flour at the bottom of the bowl. Fold in the blackberries.
- Spoon into muffin cups, filling them to just below the top (about 4/5 full). Place in the oven, and bake 25 minutes until lightly browned and well risen.
Nutrition Facts : @context http, Calories 224, UnsaturatedFat 7 grams, Carbohydrate 33 grams, Fat 8 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 236 milligrams, Sugar 10 grams, TransFat 0 grams
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
CHOCOLATE-ORANGE BUCKWHEAT MUFFINS
The buckwheat provides a subtle nutty flavor to these fluffy, slightly sweet, chocolate-orange muffins. I love the crumble topping on these! These are great quick muffins to have on hand for to-go breakfasts.
Provided by thymeforpineapple
Time 1h40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup (2 1/2-inch) muffin tin with paper liners.
- Whisk 1 1/2 cups gluten-free flour, buckwheat flour, baking powder, and salt together in a large bowl. Make a well in the center and set aside.
- Whisk eggs, milk, orange juice, 1/3 cup brown sugar, oil, and 1 teaspoon orange zest in a medium bowl until combined. Add egg mixture and 1/2 cup chocolate chips to the flour mixture; stir until just combined. Divide batter evenly among the prepared muffin cups, filling each with about 1/4 cup.
- Whisk remaining 1/2 cup gluten-free flour and remaining 1/3 cup brown sugar together in a medium bowl. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in remaining 1/4 cup chocolate chips and remaining 1/2 teaspoon orange zest until just combined. Crumble about 2 tablespoons streusel mixture over each muffin.
- Bake in the preheated oven until a wooden toothpick inserted into the centers comes out clean, 18 to 20 minutes. Let cool in the pan for 5 minutes. Remove from pan, place on a wire rack. Let cool completely, about 1 hour.
Nutrition Facts : Calories 297.7 calories, Carbohydrate 40.9 g, Cholesterol 44.7 mg, Fat 14.8 g, Fiber 3.5 g, Protein 4.9 g, SaturatedFat 5.8 g, Sodium 185.6 mg, Sugar 20.1 g
AMARANTH WHOLE WHEAT MUFFINS +
This muffin recipe is from 'Bob's Red Mill' and I would recommend this to anyone who would like to try 'amaranth flour' in muffins. I used 'Coconut Oil", and also used currants instead of raisins. This muffin is delicious and healthy! Great for breakfast!
Provided by Ozlem
Categories Quick Breads
Time 40m
Yield 7 muffins, 7 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Grease muffin cups or line with parchment paper.
- In a medium bowl, blend the amaranth flour, pastry flour and the baking powder.
- In a large bowl, beat together the egg, milk, oil and honey.
- Mix until dry ingredients are moistened.
- Fold in the raisins and the almonds.
- Fill each muffin cups 3/4 full.
- Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Nutrition Facts : Calories 287.6, Fat 15.5, SaturatedFat 2.5, Cholesterol 32.6, Sodium 161.1, Carbohydrate 32.8, Fiber 3.9, Sugar 11.9, Protein 7.2
Tips:
- Choose the Right Flours: Select high-quality buckwheat flour and amaranth flour for the best flavor and texture. These flours are naturally gluten-free, making them suitable for individuals with gluten sensitivities or celiac disease.
- Measure Accurately: Use a kitchen scale to measure the ingredients precisely. Accurate measurements ensure consistent results and prevent the muffins from becoming too dense or dry.
- Don't Overmix the Batter: Overmixing can result in tough muffins. Mix the batter just until the ingredients are combined. Lumps are okay; overmixing develops the gluten, making the muffins chewy and dense.
- Fill the Muffin Tins Properly: Fill each muffin cup about 2/3 full to allow room for the muffins to rise. Overfilling the cups can cause the muffins to overflow and create a mess in your oven.
- Bake at the Right Temperature: Preheat your oven to the specified temperature before baking the muffins. An accurate oven temperature ensures even baking and prevents the muffins from becoming undercooked or overcooked.
- Use Muffin Liners: Muffin liners make it easy to remove the muffins from the pan and prevent sticking. They also add a touch of color and presentation to your muffins.
- Let the Muffins Cool: After baking, allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This prevents the muffins from breaking apart.
Conclusion:
Buckwheat and amaranth muffins offer a delicious and nutritious alternative to traditional wheat-based muffins. These muffins are packed with protein, fiber, and essential nutrients, making them a wholesome and satisfying snack or breakfast option. With a variety of topping and flavor variations, these muffins can be customized to suit your preferences. Whether you're looking for a gluten-free option or simply want to enjoy a healthier muffin, buckwheat and amaranth muffins are an excellent choice. Experiment with different recipes and discover your favorite combination of flavors and textures. Indulge in the goodness of these muffins and enjoy a guilt-free treat that nourishes your body and soul.
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