Buckwheat Blueberry Muffins Recipes
BUCKWHEAT - BLUEBERRY MUFFINS
A recipe from Better homes and Gardens Diabetic Living "little" Cookbook whole grain recipes. These muffins are so good and healthly and you can use any kind of berries you have on hand we use Saskatoon berries if we do not have blueberries.
Provided by oilpatchjo
Categories Breakfast
Time 37m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- Pre - heat oven to 400 degrees F line twelve 2 1/2 inch muffin cups with paper bake cups; coat insides with cooking spray. Combine next eight ingredients. Combine eggs, squash, milk, peel, juice and oil. Add to flour mixture; stir just until moistened {batter should be lumpy}. Fold in blueberries.
- Spoon into muffin cups, filling each nearly full. Top with oats. Bake for 17 - 20 minutes or until toothpick inserted in centers comes out clean. Cool on wire rack for 5 minnutes. Remove. Serve warm.
Nutrition Facts : Calories 113.5, Fat 3.6, SaturatedFat 0.5, Cholesterol 35.2, Sodium 252.4, Carbohydrate 18.2, Fiber 1.5, Sugar 5.6, Protein 3
BUCKWHEAT -GROUND FLAX SEED- BLUEBERRY MUFFINS
A recipe from Better homes and Gardens Diabetic Living "little" Cookbook whole grain recipes. I have added ground flax seed to this recipe for a little bit more nutritional value these muffins are so good and healthly and you can use any kind of berries you have on hand we use Saskatoon berries if we do not have blueberries.
Provided by oilpatchjo
Categories Breakfast
Time 37m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 15
Steps:
- Pre - heat oven to 400 degrees F line twelve 2 1/2 inch muffin cups with paper bake cups; coat insides with cooking spray. Combine next eight ingredients. Combine eggs, squash, milk, peel, juice and oil. Add to flour mixture; stir just until moistened {batter should be lumpy}. Fold in blueberries.
- Spoon into muffin cups, filling each nearly full. Top with oats. Bake for 17 - 20 minutes or until toothpick inserted in centers comes out clean. Cool on wire rack for 5 minnutes. Remove. Serve warm.
Nutrition Facts : Calories 131.8, Fat 5, SaturatedFat 0.6, Cholesterol 35.2, Sodium 253.4, Carbohydrate 19.2, Fiber 2.4, Sugar 5.7, Protein 3.7
SUGAR-FREE MUFFINS
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 12 muffins
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Line a 12-cup muffin pan with paper liners. In a bowl whisk together flour, baking powder, cinnamon, and salt. In another bowl whisk together eggs, banana, and honey. Mix the wet ingredients into the dry, then fold in apple and walnuts.
- Pour batter to the tops of lined cups. Bake until deep golden brown and a toothpick comes out clean, about 30 minutes. Let cool on a wire rack.
Nutrition Facts : Calories 195 g, Fat 8 g, Fiber 2 g, Protein 6 g, SaturatedFat 1 g, Sodium 193 g
CORNMEAL AND BUCKWHEAT BLUEBERRY MUFFINS
They are the antithesis of the cakey blueberry muffins you find in coffee shops. The berry quotient is generous here. If you find the buckwheat flavor too strong, swap flip the amounts of whole- wheat flour with the amount of and buckwheat flours (that is, use 125 grams whole- wheat and 65 grams buckwheat).
Provided by Martha Rose Shulman
Categories breakfast, brunch
Time 40m
Yield 12 muffins (1/3 cup tins) or 18 mini muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Oil or butter muffin tins. Sift together whole wheat flour, buckwheat flour, salt, baking powder and baking soda into a medium bowl. Stir in cornmeal.
- In a separate large bowl whisk eggs with buttermilk or kefir, honey, and oil. Quickly stir in flour mixture. Fold in berries.
- Using a spoon, measuring cup or ice cream scoop, fill muffin cups to the top. Bake 25 minutes, or until lightly browned and well risen. Remove from the oven and if muffins come out of the tins easily, remove from tins and allow to cool on a rack. If they don't release easily, allow to cool in tins, then remove from tins.
Nutrition Facts : @context http, Calories 174, UnsaturatedFat 5 grams, Carbohydrate 25 grams, Fat 7 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 214 milligrams, Sugar 7 grams, TransFat 0 grams
More about "buckwheat blueberry muffins recipes"
BUCKWHEAT-BLUEBERRY MUFFINS - BETTER HOMES & GARDENS
From bhg.com
4/5 (2)Published 2012-06-27Total Time 42 minsCalories 145 per serving
- Preheat oven to 400°F. Coat twelve 2-1/2-inch muffin cups with cooking spray or line with paper bake cups. If using paper bake cups, coat insides of paper cups with cooking spray; set pan aside. In a large bowl combine buckwheat flour, spelt flour, all-purpose flour, sugar, baking powder, cinnamon, baking soda, and salt . Make a well in the center of flour mixture; set aside.
- In a medium bowl combine eggs, squash, milk, orange peel, orange juice, and oil. Add egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries.
- Spoon batter into the prepared muffin cups, filling each almost full. Sprinkle with oats. Bake for 17 to 20 minutes or until a wooden toothpick inserted in center of muffins comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm.
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From theconsciousplantkitchen.com
4.9/5 (172)Total Time 35 minsCategory BreakfastPublished 2021-03-25
- Preheat oven to 350°F (180°C). Line a 12-hole muffin pan with muffin cases or oil each hole with coconut oil. Set aside.
- In a small bowl, whish almond milk with apple cider vinegar. Set aside 10 minutes until milk curdle.
- In another large mixing bowl, combine all the dry ingredients: buckwheat flour, almond flour, baking powder, baking soda, unrefined cane sugar, and cinnamon. Set aside.
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From essentiallyemma.co.uk
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- Combine all dry ingredients in a mixing bowl, and mix well. Then combine all wet ingredients (except blueberries) in a small bowl, and mix together well. Pour the wet ingredients into the dry, and stir to combine, without overmixing. Fold in blueberries.
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From secondspringfoods.com
- Mash bananas with a fork and whisk together with the wet ingredients. Add the wet ingredients to the dry and stir until combined (don't add the blueberries just yet).
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BUCKWHEAT BREAKFAST MUFFINS » THE CANDIDA DIET
From thecandidadiet.com
- In a medium bowl, soak buckwheat groats with a pinch of salt overnight or about 6 to 7 hours. Drain and rinse groats thoroughly with fresh water, drain again.
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MAKE GLUTEN-FREE MUFFINS WITH BUCKWHEAT FLOUR - MYRECIPES
From myrecipes.com
- In a large bowl, whisk together the buckwheat flour, hazelnuts, sugar, baking powder, baking soda, cinnamon, and salt.
- In a medium bowl, whisk together the milk, eggs, and butter. Add to the flour mixture and stir with a wooden spoon just until a lumpy batter forms. Gently fold in the blueberries. Mind that if you mix the batter too much, the muffins will lose their light texture.
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