Buckwheat Muffins


Buckwheat Muffins

Banana Muffins

Here’s a recipe for buckwheat muffins adapted from the Canadian Special Crops website. They're made from buckwheat flour.

As an exception to my mantra that you should mix different grain free flours together in baking for best results, this one needs only buckwheat flour. The buttermilk softens and lightens it perfectly.

And, of course, they are grain free and gluten free banana muffins.

Ingredients

1 egg

¼ cup oil or melted butter

¼ cup buttermilk

1 tsp vanilla extract

½ cup sugar

½ cup mashed ripe banana

1 ¼ cups buckwheat flour

¼ tsp salt

½ tsp almond extract

1 tsp baking powder

½ tsp baking soda

½ cup chopped nuts


Method

Preheat oven to 350°F/190°C.

In a large bowl, beat eggs. Add oil or butter, buttermilk, vanilla, almond extract, banana and sugar. Beat well.

Sift together buckwheat flour, baking powder, baking soda and salt. Add to banana mixture. Mix well.

Stir in nuts. Pour into a muffin tray lined with patty pans and fill each to the top.

Bake for 20 minutes. Makes approximately 7 large muffins.

Pumpkin Muffins, for a change

Yet another adaption, again from the Canadian Special Crops website, which clearly has bakers with a good handle on buckwheat flour, because the texture is sheer perfection!

Ingredients

3 eggs

½ cup oil

1 cup buttermilk

1 tsp vanilla

1 ¼ cup sugar

2 cups pureed pumpkin

2 ½ cups buckwheat flour

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

½ tsp ground cloves

½ tsp ground ginger

1 cup raisins

Method

Preheat oven to 350°F/190°C.

In a large bowl, beat eggs. Add oil, buttermilk, vanilla and sugar. Beat well. Add pumpkin puree and beat again.

Sift together buckwheat flour, baking powder, baking soda and spices. Add to pumpkin mixture. Mix well.

Stir in raisins.

Pour into a muffin tray lined with patty pans and fill each to the top.

Bake for 20 minutes. Makes approximately 20 muffins.

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