Buckwheat Farinetta Muffins Recipes

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

BUCKWHEAT FARINETTA MUFFINS

Buckwheat Farinetta is supposed to have the highest concentration of D-chiro-inositol (which has been shown to dramatically help those suffering from insulin resistance, PCOS, and infertility). According to the website where I purchase the buckwheat farinetta, a 1 cup serving has 600 milligrams of the stuff (which was the daily dose administered in one of the studies). A woman posted this recipe on a trying-to-conceive message board, and I have tweaked it only slightly. The women on those boards swear by this stuff. Since I have only made one batch of these muffins so far, I can't comment on their effectiveness, but I can say that the recipe is very tasty and my husband (who has no need for the muffins) absolutely loves them.

Provided by christa.spraggins

Categories Quick Breads

Time 40m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 13

Buckwheat Farinetta Muffins image

Steps:

Preheat oven to 350 degrees.
Mix all the ingredients together (excluding the nuts).
Add the nuts.
Spoon into muffin tins. Its best to use paper liners because they tend to stick, (even with spray-on cooking oil). They don't rise very much at all, so you can really fill the muffin tins up.
Bake for 30 to 35 minutes.
(Note: You can also add 1/2 a cup of ground flaxseed to this recipe, which is another food that is really helpful for PCOS and infertility.).

Nutrition Facts : Calories 284.7, Fat 12.2, SaturatedFat 1.9, Cholesterol 37.4, Sodium 401.4, Carbohydrate 40.3, Fiber 4.9, Sugar 15.7, Protein 7.2

Ingredients

3 cups buckwheat flour (preferably buckwheat farinetta)
1 tablespoon baking powder
1 teaspoon salt
1 1/4 teaspoons cinnamon
3/4 teaspoon allspice
1/2 teaspoon nutmeg
15 ounces canned pumpkin
3/4 cup brown sugar (packed)
2 eggs
3/4 cup milk (or sub. water)
3 tablespoons oil
2 teaspoons vanilla
1 cup walnuts (chopped)

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)

SUGAR-FREE MUFFINS

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Yield Makes 12 muffins

Number Of Ingredients 9

Sugar-Free Muffins image

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

Ingredients

1/2 cup buckwheat flour
2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp coarse salt
4 large eggs
1 banana, mashed
1/2 cup honey
1 sweet apple, such as honeycrisp, peeled, cored, and finely diced
1/2 cup chopped walnuts

HEALTHY BUCKWHEAT - SUGAR, DAIRY, WHEAT FREE MUFFINS

This is my own creation. I needed a muffin that was WHEAT, DAIRY & SUGAR FREE and that incorporated HEALTHY FATS, fruit, & nuts. DID YOU KNOW that Virgin Coconut Oil has no Trans-Fat and Promotes Heart Health and weight loss? DID YOU KNOW Buckwheat is a fruit seed and suitable for people sensitive to wheat or other grains? Add this to flaxseed which has an abundance of omega-3 and you have a very nutritious and good start to your day. Not to mention the nuts and apples! These have no added sugar or artificial sweeteners so the suggested spread of Coconut oil and Raw Honey makes a tasty and healthy final touch. (I used low fat almond milk which has zero grams of Trans Fat and Saturated Fat, but you can use any nut milk you like, this is also good with hazelnut milk or coconut milk-check labels for added sugar if you need less in your diet). I would love to hear of any alterations you have made that work! Thanks!

Provided by ChiefCookandBottleW

Categories Quick Breads

Time 35m

Yield 8 muffins, 4 serving(s)

Number Of Ingredients 12

Healthy Buckwheat - Sugar, Dairy, Wheat Free Muffins image

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.

Nutrition Facts : Calories 467.6, Fat 34.9, SaturatedFat 19.4, Cholesterol 46.5, Sodium 259.9, Carbohydrate 37.7, Fiber 7.7, Sugar 14.9, Protein 8.2

Ingredients

1/4 cup ground flax seeds
3/4 cup buckwheat flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 egg
1/2 cup almond milk
2 apples, peeled then grated
3 tablespoons coconut oil, melted
1/2 cup walnuts, chopped
3 tablespoons coconut oil
1 tablespoon raw honey

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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.
Fill muffin cups almost to the top. Top with a teaspoon streusel topping each, and extra blueberries.

Buckwheat Farinetta Muffins Recipes

BUCKWHEAT AND AMARANTH MUFFINS

BUCKWHEAT FARINETTA MUFFINS

CORNMEAL AND BUCKWHEAT BLUEBERRY MUFFINS

SUGAR-FREE MUFFINS

HEALTHY BUCKWHEAT - SUGAR, DAIRY, WHEAT FREE MUFFINS

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