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
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[email protected]These muffins are a bit too sweet for my taste, but they're still good. I think I'll try reducing the amount of sugar next time.
Omar Saqre
[email protected]I love the nutty flavor of these muffins. The poppy seeds and blueberries add a nice touch of sweetness and texture.
Afzan Ali
[email protected]These muffins are the perfect breakfast or snack! They're healthy, delicious, and easy to make.
Ssnmm Gaba
[email protected]I'm not sure what I did wrong, but my muffins turned out dry and crumbly. I'm going to try making them again, but I'll follow the recipe more carefully this time.
J Robiny
[email protected]I made these muffins for a party and they were a big hit! Everyone loved them, and I've already gotten several requests for the recipe.
Freddy Fazbear
[email protected]These muffins are dense and not very flavorful. I wouldn't recommend them.
MD Sajahan Khan
[email protected]I love these muffins! They're so easy to make and they always turn out perfect. I've even started making them for my friends and family.
sumia akter
[email protected]These muffins are amazing! They're so moist and flavorful, and the poppy seeds and blueberries add a nice touch.
Lisa Bentley
[email protected]These muffins are a bit too dense for my taste, but the flavor is good. I think I'll try using a different recipe next time.
Altaf hassan
[email protected]I followed the recipe exactly and the muffins turned out great! They're light and fluffy, with a delicious blueberry flavor.
Sk Shaon Zaman
[email protected]These muffins are dense and moist, with a nice nutty flavor from the buckwheat flour. The poppy seeds and blueberries add a nice touch of sweetness and texture.
Kathy Hopkins
[email protected]I'm not a big fan of buckwheat flour, but these muffins were actually really good! The poppy seeds and blueberries added a nice flavor.
Jinadari Kaushalya
[email protected]These muffins were a hit! I made them for my family and they all loved them. The buckwheat flour gave them a nice nutty flavor.
Lauriant Ephard
[email protected]These muffins are SO GOOD! Super easy to make and they taste delicious! I added a little extra poppy seeds and blueberries, and they turned out perfect.