Buckwheat Yogurt Muffins with Cranberries

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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.

Ingredients:

  • 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

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Directions:

  1. 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.
  2. Preheat oven to 325 degrees. Line muffin pan with muffin liners.
  3. Beat eggs then add the rest of the ingredients, adding the baking soda last. Blend well.
  4. Add the dough and mix just enough to blend the ingredients. Do not over-mix!
  5. 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.

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» jenn said: { May 12, 2009 - 03:05 }

That looks delish. I haven’t used buckwheat much in recipes. What’s the taste like?

» virtual chef said: { May 12, 2009 - 03:05 }

it is like a grainy flour. it really doesn’t taste much but it is a little dense when baked.

» carrot quinn said: { Jun 5, 2009 - 05:06 }

Cool, I’m glad you like the recipe! The point of the yogurt is to break down the enzyme inhibitors in the grain a little bit, so even if these aren’t gluten free they’re still easier to digest than muffins made with straight flour. Yay!


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