Buckwheat Muffins(Makes 1 Dozen)
Buckwheat muffins offer a hearty, nutty flavor with hints of molasses and raisins, perfect for breakfast or snacks, appealing to those seeking wholesome, gluten-friendly baked treats.
Ingredients
Instructions
- Preheat oven to 450°F.
- Cream vegetable shortening until fluffy.
- Add sugar and molasses; beat until light.
- Beat in eggs.
- Sift baking powder, baking soda, flour, and salt together.
- Add the sifted dry ingredients to the creamed mixture.
- Stir in buckwheat groats and buttermilk.
- Only stir until dry ingredients are moist.
- Add seeded raisins and chopped nuts (optional).
- Grease 2 1/2-inch deep muffin pans.
- Fill each muffin cup half to two-thirds full.
- Bake for 20 minutes, until golden brown.
Tips & Substitutions
For a healthier twist, consider using coconut oil instead of vegetable shortening. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for 5 minutes. Ensure not to overmix the batter after adding the dry ingredients; this helps keep the muffins light and fluffy.
Serving Suggestions
These buckwheat muffins are fantastic for breakfast or as an afternoon snack. Serve them warm with a pat of butter or a drizzle of honey. They pair beautifully with a cup of tea or coffee. For a delightful dessert option, consider serving them alongside a scoop of vanilla ice cream or with a side of Apricot Trifle.
Storage & Reheating
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. To reheat, simply microwave for 15-20 seconds or place in a preheated oven at 350°F for about 5-7 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Buckwheat Muffins(Makes 1 Dozen) contains roughly 405 calories, with 3g protein, 29g carbohydrates, and 31g fat. Note that it is relatively high in sodium, at 808mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may change the texture slightly, making the muffins denser. To maintain moisture, consider adding a bit more buttermilk.
What can I use instead of molasses?
If you don't have molasses, you can use honey or maple syrup as a sweetener alternative. Keep in mind that these substitutes will alter the flavor profile slightly, but they will still provide sweetness.
Are these muffins suitable for a gluten-free diet?
This recipe is not gluten-free due to the use of all-purpose flour and buckwheat groats. However, you can experiment with a gluten-free flour blend to achieve similar results, but be sure to check that the buckwheat groats are certified gluten-free.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).