Tag Archives: Buckwheat

April 8, 2013

Muffin Monday! Fruit Buckwheat Muffins (Vegan?)

Hi everybody! Back with another delicious muffin recipe. I like to use what I’ve got on hand… and since last week’s macarons left me with some unused almond flour I used it here in place of some of the whole wheat pastry flour. I also tried Demerara sugar for the first time. These are great for breakfast or a snack, but they are moist so eat them up quickly or refrigerate them.

I think this one is Vegan too. (Any of my Vegan buddies want to check me on that, please?)

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Fruit Buckwheat Muffins

Ingredients:

3/4 cups buckwheat flour

3/4 cups almond flour

3/4 cups white whole wheat pastry flour

1/3 cup Demerara sugar (or other raw sugar)

1/4 cup ground flaxseed

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup orange juice ( I used the juice of 1 orange and enough of the juice from the cranberries/dates — see below — to make one cup.)

1/2 cup of canola oil

2 tsp orange zest

2 tsp almond extract

[Image courtesy: SmellLikeFoodInHere.com]

1 1/2 cups dry cranberries

1 cup dry chopped dates

1 medium zucchini grated

sliced almonds

Part One: put the dry cranberries and the dates in a medium-sized microwaveable bowl. Add enough water to cover the fruit. Cover loosely with plastic wrap/lid. Microwave on high for three minutes, stirring after each minute. (Don’t over cook or the juice will boil over and you’ll have a mess — you don’t want a mess.) Remove plastic wrap/lid and cool about 10 minutes. Drain the cranberries/dates. (Reserve the juice. You can either use it with the OJ in the recipe — which is what I did — or you can add some cold water and drink it. Its pretty tasty).

Part Two: Pre-heat the oven to 375 degrees. Line muffin tin with muffin pants and spray lightly with cooking spray.

Part Three: In a large bowl mix all the ingredients except the almonds together, adding the cranberries/dates, last. Mix just well enough to incorporate all the ingredients. Don’t over mix.