Buckwheat and Amaranth Muffins Recipe

Name: Buckwheat and Amaranth Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ⅓ cup honey; 1 1/2 cups buttermilk; ⅓ cup canola oil; 1 teaspoon vanilla extract; 1 cup blackberries tossed with 1 teaspoon all-purpose flour

Servings: persons

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
⅓ cup honey
1 1/2 cups buttermilk
⅓ cup canola oil
1 teaspoon vanilla extract
1 cup blackberries tossed with 1 teaspoon all-purpose flour

1
Preheat the oven to 375 degrees with the rack moved to the upper third of the oven.
2
Oil or butter muffin tins.
3
Sift together the whole-wheat and buckwheat flours, baking powder, baking soda and salt.
4
Stir in the amaranth flour.
5
In a separate bowl, beat together the eggs, honey, buttermilk, canola oil and vanilla extract.
6
Using a whisk or a spatula, stir in the dry ingredients.
7
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.
8
Fold in the blackberries.
9
Spoon into muffin cups, filling them to just below the top (about 4/5 full).
10
Place in the oven, and bake 25 minutes until lightly browned and well risen.

1253

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cup whole-wheat flour, 3/4 cup buckwheat flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and more.

Yes, Buckwheat and Amaranth Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Buckwheat and Amaranth Muffins

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