Buckwheat flour muffins. Flourless buckwheat muffins with yogurt in silicone molds, dietary recipe with step-by-step photos. Blueberry muffin made from buckwheat flour: recipe

Recently I needed to bake something sweet for tea, but without sugar and wheat flour, and I remembered chocolate muffins with buckwheat flour. The cupcakes turned out good - soft, chocolatey, and the taste of buckwheat is almost invisible. There is some unusual taste, but my family approved of my cupcakes, so I will make them again. You can experiment with the ingredients: replace honey with brown sugar, part of the buckwheat flour with ground nuts or whole grain wheat flour, use, for example, orange juice as a liquid component, or bake with vegetable oil instead of butter. If baking without wheat flour is also relevant for you, take note of the recipe!

Chocolate cupcakes with buckwheat flour

* Brew strong tea, let cool (until warm).

* Mix the eggs and honey well, the honey should completely dissolve.

* Add soft butter, stir, pour in non-hot tea, stir again.

* Mix flour, salt, baking powder.

* Combine the dry and liquid parts and mix so that there are no lumps. There is a nuance: buckwheat flour absorbs a lot of liquid, but not immediately, but within 1-2 minutes. Therefore, do not add flour, if the dough seems liquid - wait a couple of minutes, it will thicken, then evaluate the consistency. I use Garnets flour, I don’t know how buckwheat flour of another brand will behave, focus on the thickness of the dough: it should remain fluid, like liquid semolina porridge. Dough that is too thick will rise poorly, crack during baking, and crumble excessively. After you bake it once, everything will become completely clear.

* Place in molds, bake at 210-220 degrees for about 20 minutes. I check the readiness with a wooden stick (pierced in the middle, the stick comes out dry - ready), because it’s difficult to tell by appearance: the color of the muffins is dark, the crust on top sets faster than the middle is baked.

* The results were very tender and fluffy cupcakes, with a crispy crust, delicious, chocolatey! Not too sweet, so you can sprinkle them with powdered sugar or make a glaze.

Bon appetit!

Buckwheat can be prepared in a completely unexpected way - bake buckwheat muffins. In this case, we will get tasty, healthy, homemade, dietary baked goods based on a recipe without using flour.

What are muffins, their types and differences from cupcakes

Muffins are small, sweet, round-shaped confectionery products in the form of cupcakes.
Usually they add a variety of fillings: chocolate, fruits, berries, nuts, pumpkin, candied fruits and other products. There are also versions of this pastry with salty fillings, such as vegetables, sausage, meat, and mushrooms. Usually one muffin fits in the palm of a person. But if the necessary molds of the appropriate size are not available, then you can bake one large cake in a special form or in a frying pan, only then you will need to increase the cooking time. The principle of making muffins is as follows: more liquid ingredients and less sugar. The products are quickly combined, mixed and baked. These are the main differences between muffins and sponge cakes.

Flourless buckwheat muffins with yogurt in silicone molds, dietary recipe with step-by-step photos

In this recipe, the usual and well-known wheat flour is replaced with buckwheat. But, despite this, the baked goods will still be sweet and tasty, and most importantly healthy, like... Buckwheat muffins turn out very soft and tender, not at all like gluten-free baked goods. They have a light and unobtrusive buckwheat aroma that is not immediately recognizable. This culinary product simultaneously combines both a main course and a dessert.
By the way, buckwheat can be replaced with cooked oatmeal or oatmeal; corn flour is also perfect. Raisins are used as a fruit addition in this recipe. But you can use any of your favorite sweet fillings instead. And another important point is that I soak the finished baked goods in alcoholic beverages. But if you are preparing dessert for small children, then it is better not to do this.

Ingredients:

Buckwheat – 1 cup
Wheat bran – 50 g
Walnuts – 50 g
Raisins – 50 g
Yogurt or kefir – 100 ml
Egg – 1 piece
Soda – 1 level teaspoon
Honey – 2 tablespoons or to taste
Refined vegetable oil - for greasing molds
Cognac – 30 ml for soaking the finished cupcakes
Salt - a pinch

How to make muffins at home

In order to make muffins at home, we will need small silicone molds, or one large mold that contains many recesses for baking small muffins. Disposable paper molds are also suitable for baking, which are also popular and in demand. Because some housewives doubt the environmental friendliness of silicone molds and prefer paper ones. I’ve been using small silicone molds for a long time now, and I’m confident in their quality. So, let's start cooking delicious, tender, buckwheat yogurt muffins with raisins and nuts in the oven.

1. We will sort out the buckwheat so that pebbles and vegetable debris do not get into the finished dessert, and wash it in running water. Then pour in 2 glasses of cold drinking water, add a pinch of salt and cook under the lid over low heat for 20 minutes. You can also cook it in a microwave oven, or simply steam it with boiling water, wrap it in a warm blanket and leave for 8 hours (in the latter option it is convenient to cook the cereal overnight).

2. Grind the finished buckwheat porridge using a blender to a homogeneous or semi-homogeneous mass.

3. Wash the raisins, pour boiling water over them and leave them to swell for 10 minutes.

4. Transfer the buckwheat mass into a container for kneading dough. Add bran and walnuts. You can leave the nuts in large kernels, you can break them into smaller pieces, or you can grind them into crumbs - it’s a matter of taste. I prefer to feel the nuts in baked goods in small, whole pieces.

5. Add yogurt, honey, soda and steamed raisins to the dough. By the way, instead of yogurt, you can use kefir if you wish. If you make muffins, like I do, with yogurt, then buy only a natural product, without any additives.

6. Mix all the ingredients well so that they are evenly distributed.

7. Separate the yolk from the white.

8. Using a mixer, beat the yolk until white and add it to the dough, which we knead well.

9. Beat the egg white (it’s better to take it chilled, from the refrigerator) with a small pinch of salt into a fluffy white stable foam, which we put in the dough and stir it in with a few movements (it’s important not to overdo it here so that the dough remains fluffy).

10. Grease the baking molds with vegetable oil and fill them 2/3 full with dough.

11. Heat the oven to 200 degrees and bake the dessert for 20-25 minutes.

12. When the buckwheat muffins are ready, remove them from the oven and immediately, without removing them from the molds, pour cognac over them. For one cupcake, 1-2 teaspoons of aromatic filling for impregnation will be enough. Then leave them until they cool completely and then remove them from the molds. Before serving, for beauty, decorate small cupcakes with powdered sugar.

Buckwheat muffins are another one to make in the slow cooker. First of all, the recipe is addressed to those who are allergic to wheat, while others will simply be interested in trying new unusual baked goods. Making muffins from buckwheat flour in a slow cooker is very simple; they turn out soft, with a slight buckwheat aroma, and taste somewhat like gingerbread. Some may find them a little dry, but after all, these are unusual baked goods. In this case, before baking, you can add a few berries or a slice of dark chocolate to each mold, and you will get delicious muffins.

Ingredients:

• eggs – 2 pcs
• sugar – 1/3 cup (or to taste)
• buckwheat flour – 1 cup (or 110 g)
• vegetable oil – 2 tbsp. l.
• vanillin
• soda – 1/2 tsp. (quenched with vinegar or lemon juice)

How to bake cupcakes from buckwheat flour:

In a deep bowl, combine sugar, eggs and vanillin. Beat everything well with a mixer or hand whisk.

Then add sifted buckwheat flour, slaked soda and vegetable oil. Knead the dough. If desired, you can add grated apple or chopped banana to this dough. I didn't add anything.

Grease the molds with vegetable oil and fill 2/3 with dough. Place all the ramekins into a steaming basket.

Pour 3-4 glasses of water into the multicooker bowl, insert the basket with the molds. Set the “steaming” mode and steam the muffins in the multicooker for 30 minutes.

After the signal, remove the cupcakes from the molds and cool. If desired, you can pour melted chocolate over the cupcakes or sprinkle with powdered sugar. Serve the muffins with tea or coffee.

You know that feeling: when you spend a long time experimenting in the kitchen in search of that perfect combination, and then suddenly you find it? That’s what happened to me with this wonderful pie (or cupcake, whichever is closer) with blueberries made from buckwheat flour.

I tried many combinations (and proportions!) before I found “that taste”: subtle buckwheat aroma, citrus note and berries!

Regarding berries, I note: if you don’t have blueberries, you can use others: black currants are also excellent, lingonberries, cherries (including frozen ones).

In general, if you are still wondering what to make with buckwheat flour, then don’t waste any more time - get started quickly, especially since the cake is made in no time, and the ingredients are very simple. Yes, and don’t forget about the huge list of beneficial properties of buckwheat - a cupcake made from buckwheat flour is not deprived of them, being at the same time a dietary product.

Blueberry muffin made from buckwheat flour: recipe

Ingredients:

• buckwheat flour – 130 g;
• wheat flour (you can use premium or whole grain) – 130 g;
• fermented baked milk/natural yogurt/kefir – 400-500 ml;
• baking powder – 1.5-2 teaspoons;
• eggs – 2 pcs;
• orange zest – 1 tbsp;
• refined vegetable oil – 85-100 ml;
• blueberries – 1 cup;
• cane sugar (or syrups/stevia) – 130 g or to taste;
• cinnamon – 1 tsp. (optional);
• salt – 1/3 tsp.

Preparation:

Preheat the oven to 180 degrees.

In a bowl, combine kefir, sugar (or syrup), eggs. Beat with a mixer.

In another bowl, combine all dry ingredients and stir.

Combine both mixtures, then add oil to it. Oh, and don't forget the orange zest. Mix thoroughly.

Lastly, add the berries to the dough (frozen ones do not need to be thawed) and mix with a spatula.

Transfer the dough into the mold and bake the buckwheat flour cake for 40-50 minutes (check with a skewer, it should come out dry).

Cool completely and then remove from pan.

Blueberry muffin made from buckwheat flour is good both warm and cold. Stores well at room temperature or in the refrigerator for up to several days.

1. Sort buckwheat from pebbles and dirt. Place in a sieve and wash under running water. Place in a cooking pot, add drinking water in a ratio of 1:2 and boil until soft.

You can also cook porridge as follows. Pour boiling water over the grains, wrap the container in a warm blanket, place in a place without drafts and leave to soak for 3-4 hours. It is convenient to keep buckwheat in the microwave, where you leave it overnight. The device is hermetically sealed and retains heat for a long time, like a thermos.

2. Using a submerged blender, grind the finished porridge until smooth.

3. Drink the raisins, pour boiling water over them and leave for 15-20 minutes.

4. Place the crushed porridge into a container for kneading dough, add bran and chopped walnuts.

5. Tip the raisins into a sieve to drain the liquid and place in a bowl. Add honey and yogurt there. Usually natural yogurt is used, but you can add it with any fruit additives if you wish.

6. Mix the products.

7. Separate the yolks from the whites.

8. Beat the yolk with a mixer until airy foam forms and pour into a bowl. Add baking soda and mix ingredients.

9. Also beat the egg whites to stiff peaks and add to the dough. Gently knead the products in several movements so as not to precipitate the protein.

10. Fill the forms with dough. If you have iron ones, then lubricate them with oil first. Silicone molds do not need to be coated with anything.