Happy 2017 and Hearty Buckwheat Muffins
Hello friends, I hope 2017 started off well for everyone!
I am finally home after an exhausting but exhilarating holiday in India. I got sick right after getting back and after a week of struggling with terrible flu and jetlag, I am now slowly getting back to normal.
Since it’s the first post of this year, I think it’s apt to begin with a healthier one. We flew with Air Canada from Vancouver to New Delhi. It was a 14 hour flight. Whenever I fly long-haul I pack portable foods like muffins, nuts or bars for myself. Even though, most airlines include in flight gluten free meals, often they are bland and have no variety. Air Canada did their best to provide me with a light & filling meal on the return flight, but from Vancouver to Delhi the meals were not great. They did not have anything to offer me for breakfast other than a banana and an apple. Fortunately, I had come prepared and packed these Buckwheat muffins before we left. These are delicious and substantial enough to be satisfying day-starters or a snack with a cup of coffee or tea .
I started making a version of this muffin few years ago and I have over time replaced ingredients with healthier alternatives. By adding buckwheat flour and using less sugar, the nutritional value is so much better. Buckwheat is a ‘healthy pseudograin’ that doesn’t contain gluten, but is rich in protein and iron. It yields baked goods with a nutty, almost bran-like flavor. Buckwheat flour is dark colored so the muffins come out darker than traditional wheat or other gluten free flour muffins. And, it’s a little heavier and denser too, so to avoid the heavy texture, I used a combination of buckwheat and Gf all-purpose flour ( white rice flour mix).
As this muffin recipe puts the emphasis on health, it’s packed with ingredients like carrot, apple, dates and raisins. They add natural sweetness and help to keep the muffins tender and moist. I also added walnuts, which of course delivers a nice crunch and chew to each bite. All of the ingredients work really well together and I promise no single ingredient outshines the other. I think you should give these muffins a try. I’ve made them more times than I can count, they’re great!
If you make this recipe be sure to take a picture and share it with me! I love seeing what you guys come up with.
Nourishing buckwheat muffins Full of whole grain goodness, maple syrup, carrot, dates, apple, walnuts and raisins.
- 140 g (1 cup) Gf all-purpose flour ( I used white rice flour mix)
- 70 g (1/2 cup) buckwheat flour
- 47 g (1/2 cup) oat flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp ginger powder
- 70 g (1/2 cup) raisins
- 85 g (1/2 cup) seedless dates, chopped
- 1/2 cup shredded carrot
- 1/2 cup shredded apple
- 1/4 cup maple syrup
- 1/2 cup olive oil
- 1/2 cup (+) butter milk ( I used whisked homemade yogurt made with 1% milk)
- 2 eggs, preferably at room temperature
- 3/4 cup walnuts
- Preheat oven to 350°F
- In a big bowl whisk together buckwheat, oat, gf all-purpose flour, baking powder, cinnamon and ginger powder.
- Add raisins and dates to the flour mixture. You may need to separate the chopped dates with your hands a bit to distribute them evenly through the mixture so that they don't all clump together in the final batter.
- Stir in shredded apple and carrot.
- In a medium bowl, whisk together oil and maple syrup.
- Add the eggs and beat well, then add buttermilk and mix well.
- Pour the wet ingredients into the dry and combine, taking care not to over mix.
- Mix in walnuts, reserve some to sprinkle on top if you'd like.
- Divide the mixture evenly amongst 12 large lined or 6 jumbo muffin cups.
- Place in the oven and bake for 25-30 minutes.
- Remove and test with a toothpick in the center to make sure they’re done.
- Set to cool for 15-20 minutes.
- These muffins can be stored at room temperature for 3-4 days in a covered container. I typically microwave them for 8-10 sec before eating.
This post is part of cookblogshare.