I found this recipe for a gluten-free buckwheat yogurt muffin on a fellow foodie’s site and got interested into trying it. I have buckwheat flour but almost always just use it to make pancakes. I think I used it one time to make bread and it didn’t turn out great (it didn’t rise). Now I have some leftover flour and thought I’d try this recipe. It wasn’t sweet but surprisingly moist inside. Although I was tempted to add frosting. Maybe just my sugar cravings. To make it interesting, I tweaked the recipe and added dried cranberries. My resulting recipe is definitely not gluten-free anymore since I also used part wholewheat flour (the original recipe had amaranth flour which I didn’t have available). Instead of honey, I used agave nectar. The muffins are still not sweet but taste fantastic with tea or coffee. The dried cranberries made up for the lack of sugar. Next time, I will add some nuts for a little bit of crunch.
- 1 1/2 cups buckwheat flour
- 1 1/2 cups wholewheat flour
- 2 cups vanilla yogurt
- 2 eggs
- 1 tsp salt
- 1/4 cup agave nectar (maple syrup or honey can be used)
- 2 tsp baking soda
- 1 tsp vanilla extract
- 3 tbs melted butter
- 1 cup dried cranberries
- Mix flour and yogurt and let the dough sit for 12-24 hours. Muffins will rise better the longer the dough sits, but overnight is fine.
- Preheat oven to 325 degrees. Line muffin pan with muffin liners.
- Beat eggs then add the rest of the ingredients, adding the baking soda last. Blend well.
- Add the dough and mix just enough to blend the ingredients. Do not over-mix!
- Spoon batter into muffin tins and bake for about 20 – 30 minutes or until a fork or toothpick comes out clean. Makes 24 regular size muffins.