Buckwheat Corn Muffins Recipes

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

Cornmeal and Buckwheat Blueberry Muffins image

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

Ingredients

65 grams whole- wheat flour (1/2 cup, approximately)
125 grams buckwheat flour (1 cup, approximately)
4 grams salt (rounded 1/2 teaspoon)
15 grams baking powder (1 tablespoon)
2 grams baking soda (1/2 teaspoon)
85 grams cornmeal (1/2 cup, approximately)
2 eggs
360 grams buttermilk (1 1/2 cups) or kefir
75 grams mild honey, such as clover (3 tablespoons)
50 grams canola or grape seed oil (1/4 cup)
250 grams blueberries, or a mix of blueberries and blackberries (1 3/4 cups, approximately)

BUCKWHEAT AND AMARANTH MUFFINS

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

Buckwheat and Amaranth Muffins image

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

Ingredients

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

BASIC CORN MUFFINS

A simple but delicious muffin recipe that can easily be dressed up by adding jalapenos, honey or anything else.

Provided by Doug Matthews

Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 8

Basic Corn Muffins image

Steps:

Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.

Nutrition Facts : Calories 154 calories, Carbohydrate 22.5 g, Cholesterol 17.1 mg, Fat 5.9 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 0.8 g, Sodium 196.1 mg, Sugar 6.6 g

Ingredients

1 cup cornmeal
1 cup all-purpose flour
⅓ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
1 egg, beaten
¼ cup canola oil
1 cup milk