Buckwheat and Amaranth Muffins

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The muffins available in most coffee shops and cafes are like oversize, unfrosted cupcakes: too sweet and too big. But muffins don’t have to be cloying — a bit of natural sweetener is all that’s required to make them taste like a treat. And they don’t have to be calorie-laden confections. This week, you’ll find it’s possible to make muffins with a number of nutritious ingredients, particularly whole grains. Muffins made with buckwheat or cornmeal offer great taste and nourishment — without the feeling that you’re chewing on rocks. Even if you don’t think of yourself as a baker, take a stab at this week’s recipes. They’re easy and come together quickly. Of all the muffins I make, these have the most distinctive flavor.


  • ¾

    cup whole-wheat flour

  • ¾

    cup buckwheat flour

  • 2

    teaspoons baking powder

  • 1

    teaspoon baking soda

  • ½

    teaspoon salt

  • ½

    cup amaranth flour (you can make this by blending the amaranth in a spice mill; it does not have to be finely ground)

  • 2


  • cup honey

  • 1 ½

    cups buttermilk

  • cup canola oil

  • 1

    teaspoon vanilla extract

  • 1

    cup blackberries tossed with 1 teaspoon all-purpose flour
  • Nutritional Information
    • Nutritional analysis per serving (12 servings)

      224 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 33 grams carbohydrates; 2 grams dietary fiber; 9 grams sugars; 6 grams protein; 27 milligrams cholesterol; 235 milligrams sodium

    • Note:

      The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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  1. Preheat the oven to 375 degrees with the rack moved to the upper third of the oven. Oil or butter muffin tins. Sift together the whole-wheat and buckwheat flours, baking powder, baking soda and salt. Stir in the amaranth flour.
  2. In a separate bowl, beat together the eggs, honey, buttermilk, canola oil and vanilla extract. Using a whisk or a spatula, stir in the dry ingredients. Mix until well combined, but do not beat — a few lumps are fine, but make sure there is no flour at the bottom of the bowl. Fold in the blackberries.
  3. Spoon into muffin cups, filling them to just below the top (about 4/5 full). Place in the oven, and bake 25 minutes until lightly browned and well risen.


  • Advance preparation: These muffins keep for a couple of days out of the refrigerator, for a few more days in the refrigerator, and for a few months in the freezer.
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