Recipe: Buckwheat Zucchini Muffins

How about ending the summer squash season with something a little different?

This week’s recipe is from Food52 and was submitted by contributor yummy supper.

Click on the picture to visit the full article.

Buckwheat Zucchini Muffins

Photo credit: yummy supper

 

Believe it or not, buckwheat is not wheat, nor is it even a glutinous cousin of wheat. This sandy-looking grain is actually a relative of sorrel and rhubarb, which is great news for those of us who need to keep gluten out of our kitchens or for anyone looking to explore alternative grains.

These buckwheat muffins are fluffy, incredibly moist, and packed with nutritious ingredients like eggs, oats, grated zucchini, and walnuts, not to mention the fact that buckwheat is packed with protein. The recipe is dairy-free as well. A truly healthy treat!

Recipe and photo from my new cookbook, Yummy Supper: 100 Fresh, Luscious & Honest Recipes from a {Gluten-Free} Omnivore

Ingredients

  • 2/3 cups 100% buckwheat flour
  • 1/2 cup oat flour (gluten-free folks: Make sure your oat flour is certified gluten-free!)
  • 3/4 teaspoons kosher salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 2 eggs, at room temperature
  • 2/3 cups honey, melted and cooled
  • 1/3 cup coconut oil, melted and cooled
  • 2 tablespoons molasses
  • 1 teaspoon vanilla extract
  • 1 1/4 cup packed shredded zucchini, patted dry with a paper towel
  • 2/3 cups chopped walnuts

Procedure

  1. Preheat the oven to 350° F. Line a 12-cup standard muffin pan with paper muffin cups. Sift together the buckwheat flour, oat flour, salt, baking powder, baking soda, and cinnamon in a small bowl.
  2. In a stand mixer with the paddle attachment, or using a large bowl and hand mixer, whisk the eggs. Add the honey, coconut oil, molasses, and vanilla. Mix to blend. Slowly pour in the dry ingredients as you continue mixing. Finally, stir in the zucchini and walnuts.
  3. Pour your batter into the lined cups, using all the batter to fill them. Bake for 22 to 25 minutes. You’ll know the muffins are done when the top centers are cooked through and no longer sticky to the touch. Cool on a rack.
  4. I particularly like these muffins with a smear of cream cheese on top.

Notes

  • Makes 12 muffins.

–posted by Steven

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