Buckwheat And Amaranth Muffins Recipes

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.

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.

Steps:

• Mix the first 5 dry ingredients together in a bowl.
• In a separate bowl with a fork gently beat the egg. Add the milk, apples, and coconut oil.
• Stir to moisten the wet ingredients into the dry. Do not over mix.
• Stir in the nuts. Spoon batter into lightly greased muffin pan, divide into of the 12 sections. Don't worry about filling the other 4 sections just leave empty.
• Bake at 350°F, for about 25 minutes or until done. Use a toothpick to test.
• When done, remove the muffins from the pan and put on a rack for 10 minutes then serve.
• While muffins are baking mix the coconut oil with the honey (you can use any honey you like). Coconut oil should be solid not melted, if your room is warm the coconut oil will not be solid. Put in the freezer or refrigerator for just a few minutes to create a solid oil if needed.
• Serve this tasty spread with warm muffins.
• Note: I use organic Extra Virgin Coconut oil that does not contain hexane for the most health benefits.
• WARNING! Honey is not for babies!
• Infants up to one year of age should not be fed raw honey.

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.

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.