BUCKWHEAT AND AMARANTH MUFFINS

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Buckwheat and Amaranth Muffins image

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

3/4 cup whole-wheat flour
3/4 cup buckwheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup amaranth flour (you can make this by blending the amaranth in a spice mill; it does not have to be finely ground)
2 eggs
1/3 cup honey
1 1/2 cups buttermilk
1/3 cup canola oil
1 teaspoon vanilla extract
1 cup blackberries tossed with 1 teaspoon all-purpose flour

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

Laryssa Byron
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I'm allergic to nuts. Are these muffins safe for me to eat?


nos kag
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These muffins sound really healthy. Are they gluten-free?


Ahmad niazi niazi
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I've never heard of buckwheat or amaranth before. What are they?


Maya Quiles
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I'm not sure about the combination of buckwheat and amaranth, but I'm willing to give it a try.


Jeremy Bolin
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These muffins look amazing! I can't wait to try them.


Chinenye Eze
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I'm always looking for new and healthy muffin recipes. These buckwheat and amaranth muffins fit the bill perfectly!


Sani yau Sani
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These muffins are a great way to start the day. They're packed with protein and fiber.


Oscar Merino
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I love the nutty flavor of these muffins. They're also really filling and satisfying.


Emon Mahmud
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These muffins were easy to make and turned out great! I used a gluten-free flour blend and they were still delicious.


joice ilenji
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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
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These muffins were a hit with my family! They were so moist and flavorful. I loved the combination of buckwheat and amaranth flours.