First, I have to apologize for not posting anything on here lately! The last month has been crazy busy, and hasn't allowed much time for me to experiment in the kitchen. Happily though, I was able to get back into the groove this morning by changing around the blueberry muffin recipe from a few weeks back.
The changes I made were small, with a big pay off! I used 1/2 cup buckwheat flour to replace some of the whole wheat flour, and then based on that, I decided that almond would compliment the buckwheat flavors, so I used almond extract to replace the vanilla. The last change was small--I only had the original almond milk instead of unsweetened, so in went the original! Surprisingly, I could actually taste a small difference, and I liked it!
Recipe (makes 6 to 8 muffins)
Dry ingredients (which I like to mix together the night before to make my morning easier)
1/2 cup buckwheat flour
3/4 cup whole wheat flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup raw sugar
1/2 cup original almond milk
2 tablespoons trans-fat-free shortening, melted
3/4 teaspoon almond extract
3/4 cup blueberries, fresh or thawed
Preheat the oven to 350 degrees. To assemble, mix together the dry and wet ingredients in different bowls; I like to measure the almond milk and then just use the measuring cup for all the wet ingredients to save on dishes and hassle. Pour the wet ingredients into the dry, and stir until just combined. Then carefully stir in the blueberries, being careful that you don't squish them!
Line or grease a muffin tin, and then use an ice cream scoop to easily distribute the batter into 6-8 muffins. I somehow almost always end up with 7.
Then pop them in the oven for 20 minutes, rotating the tins halfway through so they cook evenly! Resist the temptation to scarf them up right away, and wait 10-15 minutes for them to cool just a bit.
Here's the skinny:
Each muffin (made 7 big muffins, last time I made 8 smaller ones):
4.7 grams of fiber
3.8 grams of protein
4.8% of your daily iron
4.6 grams of fat (varies A LOT based on the type of shortening)
Using the buckwheat flour was a great choice, adding protein, fiber and iron to the muffins! I also really like the more nutty taste it adds.
I am completely in love with the almond instead of vanilla! I know I'm a big fan of almond flavoring, so if you're not, experiment on your own! You could try coconut extract and then maybe add some mini chocolate chips...make these your own!
These muffins are pretty filling! I'm not the kind of girl who takes a bite of a cookie and says she's full, but after eating one of these muffins I felt pretty satisfied! They are kind of really delicious, so I may or may not have gone against my better judgement and eaten another one, but that was actually too much. So one muffin could be the perfect on-the-go breakfast!
Next time I'm using more buckwheat flour. I didn't want to overpower the
recipe so I was a little wary this time, but I definitely think it can
handle some more. I'm also going to use oat flour to replace the whole
wheat flour to make these gluten free. I try to make only one or two
changes at a time so I can see where the taste differences come from
which is why the muffins didn't go gluten free this time, but since I
loved the buckwheat I'm going for it! So next time the flour ratio will
be 3/4 cup buckwheat flour and 1/2 cup oat flour.
Another idea in the back of my head is adding some very finely chopped almonds. That will definitely add calories and fat, but they would make the recipe a better investment because of the added protein.
Try the recipe, and let me know what you think! You can always comment here, or tweet me @kirstenmhowell