Buckwheat flour breakfast muffins

Date luglio 16, 2011

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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36 Responses to “Buckwheat flour breakfast muffins”

  1. Buckwheat flour breakfast muffins | Juls' Kitchen said:

    [...] the original post: Buckwheat flour breakfast muffins | Juls' Kitchen Questo articolo è stato pubblicato in Bed and Breakfast e ha le etichette [...]

  2. Karinvd said:

    Looks lovely!

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    Giulia Risposta:

    thank you Karin!

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  3. Medeja said:

    Very nice pictures. Looks like perfect breakfast.

    [Rispondi]

    Giulia Risposta:

    a brilliant breakfast indeed, with an orange juice or a glass of cold milk!

    [Rispondi]

  4. Skylar said:

    Look mighty tasty, thanks for sharing!

    [Rispondi]

  5. Giulia said:

    thank you for stopping by!

    [Rispondi]

  6. Emily @ Life on Food said:

    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?

    [Rispondi]

    Giulia Risposta:

    I love when sweet baked goods look healthy, I feel so much comfortable and happy when I eat them!

    [Rispondi]

  7. Erin @ Dinners, Dishes and Desserts said:

    These look beautiful! They would be delicious with some raspberry jam!

    [Rispondi]

    Giulia Risposta:

    good idea, raspberry jam would de ideal!

    [Rispondi]

  8. Snippets of Thyme said:

    Your photos really caught my eye. I love your composition and colors that you choose. Oh yes, the food I am sure is delicious too!

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    Juls @ Juls' Kitchen Risposta:

    ahah! thank you! when I look back at my photos I just think at the food! ;)

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  9. Leslie said:

    Oh yum! What a delicious looking breakfast treat. They look so light and moist, too!

    [Rispondi]

    Giulia Risposta:

    indeed, perfect for breakfast!

    [Rispondi]

  10. Sally - My Custard Pie said:

    I’ve been looking for a nice recipe using buckwheat – this fits the bill exactly. Gorgeous.

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    Giulia Risposta:

    Look at this one as well, I loved that cake! http://en.julskitchen.com/dessert/buckwheat-cake-with-chocolate
    I’ve seen you’ve been featured in The independent as one of the 50 Best Food Wesbites, congrats!! can’t wait to see you at FBC!

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  11. Lyn @LovelyPantry said:

    These look amazing!!! Now thats what I call breakfast! How did you get the parchment paper to look so fancy?

    [Rispondi]

    Giulia Risposta:

    ahah! I would be proud to be able to do something like that, but I just bought them on Etsy!

    [Rispondi]

    Lyn @LovelyPantry Risposta:

    :-) All the same, they are fabulous. I used regular parchment paper to line the cupcake pans once. Been looking for a solution ever since! LOL! Thanks! :-D

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    Giulia Risposta:

    I used parchment paper to line the cupcakes pans as well! this was the result: http://en.julskitchen.com/dessert/chocolate-banana-muffins-nigella
    Not bad after all!

  12. Yadi @ShopCookMake said:

    i’ve been looking for a recipe like this one. Looks just perfect!

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    Giulia Risposta:

    thank you Yadi!

    [Rispondi]

  13. Tamara said:

    I love buckwheat flour and things baked with it, both savory and sweet. These are lovely and photos are beautiful

    [Rispondi]

    Giulia Risposta:

    thank you! I’m a big fan of buckwheat flour, too! I made savoury pancakes, and I did love them!

    [Rispondi]

  14. Ann said:

    These look delicious! Well deserved for the Top 9 – congratulations!

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    Giulia Risposta:

    Thanks!

    [Rispondi]

  15. Griķu mafini « uwa gatavo said:

    [...] jaucu mīklu, man jau likās, ka rezultāts būs kaut kāds jocīgs. Un tā arī ir, par mafiniem šos īsti negribas saukt. Ja nebūtu papīrīšos, varētu saukties par griķu maizītēm, [...]

  16. megan said:

    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

    [Rispondi]

  17. katherine said:

    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!

    [Rispondi]

    Giulia Risposta:

    Hi Katherine, sott but I tried just this version, though I am pretty sure you can play with them as you want!

    [Rispondi]

  18. Raspberry Jam Muffins – Karista's Kitchen said:

    [...] Buckwheat Breakfast Muffins http://en.julskitchen.com/dessert/buckwheat-muffins [...]

  19. Wayne said:

    Excellent results!!

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  20. Drea said:

    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?

    [Rispondi]

    Giulia Risposta:

    Hello Drea, yes, I used that kind of flour and this was the result!

    [Rispondi]

  21. Amanda said:

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

    [Rispondi]

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