Buckwheat flour breakfast muffins

You can say whatever you want, you can say that turning on the oven in summer is a sacrilege, that this is the season of ice cream and cold drinks at sunset on a terrace by the sea, with golden sand on your feet. But just consider for a while the everyday life, the reality of those who still get up every day, leave an already scorching bed and go to the office.

Add that the office does not have air conditioning and that your faithful partner is a bottle of jasmine green tea, light and refreshing. You don’t have a problem in finding a car park, because it is everyday granted, though under a merciless sun in a desert and tree-less countryside square. Considered all the elements, do you want to deprive a poor girl of one of the few comforts left?

If I could, I would really choose a life of beach laziness, fresh linen shirts and salads made of tomatoes from the garden, but my holidays are still a bit far, although I can finally see them on the horizon. Therefore, undaunted, I carry on with my habits, and one of them is to turn on the oven and make the muffins for breakfast, to start a new day on a positive and healthy note.

Let me present you once again a Marco Bianchi‘s recipe: it called for a cake mould, but I preferred to bake it into mini muffin moulds, more practical to serve for breakfast or even to bring to the office wrapped in a napkin, a sweet partner to my bottle of green tea!

As you can see, it is a gluten-free recipe, made just with buckwheat flour, which has a rustic interesting flavour, a true and genuine one that reminds me of toasted hazelnuts… if you want to make a totally gluten-free recipe, just make sure to use a suitable baking powder, I found it easily in the supermarket.

BUCKWHEAT FLOUR MUFFINS

Recipe from I magnifici 20, a Marco Bianchi‘s book

Ingredients:

  • 1 cup of plain light yoghurt
  • 3 cups of buckwheat flour
  • 2 cups of sugar cane
  • 2 egg whites
  • 1/2 cup of extra virgin olive oil
  • 3 teaspoons of baking powder
  • grated zest of 1 organic lemon
  • honey
  • blueberry jam, raspberry jam (optional)

Directions

  1. Pour a cup of plain yoghurt in a bowl, you can use the yoghurt jar as measuring cup for the other ingredients that you are going to add.
  2. Combine the flour, the sugar and the baking powder to the yoghurt. Whip the egg whites until stiff, then fold them into the flour, then stir in the lemon zest and 1/2 cup of extra virgin olive oil.
  3. Spoon the mixture into a loaf pan lined with parchment paper and bake in preheated oven to 180°C for 35 to 40 minutes. As I told you, I used mini muffin moulds lined with paper cups, therefore I baked them just for about 20 minutes.
  4. Let them cool and garnish as desired with jam, honey or chocolate spread.

Have a good weekend everyone, enjoy this wonderful summer, the sea, the beach, the mountains, the lake, the city, your little town or even just your home, as I will do!

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Comments

  1. says

    These muffins look beautiful and healthy. I always swear I will not turn the oven on when the A/C is not but then I find myself craving anything baked. I have broken my rule multiple times this summer. Whatever makes you happy I guess?

  2. says

    i love buckwheat flour lately. i tried some buckwheat and date muffins. would love to give these a go. im glad i found your blog and hope you can stop by sometime

  3. katherine says

    Have you tried any other variations of these muffins? adding fruit or nuts, or using a different sugar sources like honey?

    I haven’t explored your website yet but i’m in search of recipes using only buckwheat flour as opposed to the other typical gluten free flour combos.

    Thanks!

  4. Drea says

    Hello, these buckwheat muffins look perfectly simple and delish! But I am wondering, what type of buckwheat flour can be used for this recipe? Can whole dark buckwheat flour be used?

  5. Amanda says

    Hello! I just found this recipe and it looks amazing. However, is there a substitute for sugar cane?

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