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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
Laryssa Byron
[email protected]I'm allergic to nuts. Are these muffins safe for me to eat?
nos kag
[email protected]These muffins sound really healthy. Are they gluten-free?
Ahmad niazi niazi
[email protected]I've never heard of buckwheat or amaranth before. What are they?
Maya Quiles
[email protected]I'm not sure about the combination of buckwheat and amaranth, but I'm willing to give it a try.
Jeremy Bolin
[email protected]These muffins look amazing! I can't wait to try them.
Chinenye Eze
[email protected]I'm always looking for new and healthy muffin recipes. These buckwheat and amaranth muffins fit the bill perfectly!
Sani yau Sani
[email protected]These muffins are a great way to start the day. They're packed with protein and fiber.
Oscar Merino
[email protected]I love the nutty flavor of these muffins. They're also really filling and satisfying.
Emon Mahmud
[email protected]These muffins were easy to make and turned out great! I used a gluten-free flour blend and they were still delicious.
joice ilenji
[email protected]I'm not a fan of buckwheat, but these muffins were surprisingly good! The amaranth flour really helped to balance out the flavor.
Shohag Rana
[email protected]These muffins were a hit with my family! They were so moist and flavorful. I loved the combination of buckwheat and amaranth flours.