Chocolate Double Buckwheat Muffins

13 Oct

I love buckwheat.  It may be an acquired taste for some, but it didn’t take me long to become a devotee.  Most buckwheat muffins or other baked goods recipes I’ve seen use a combination of wheat and buckwheat flour, though this muffin I made a few days ago contains not only buckwheat flour, but also cooked buckwheat.  I’ve seen recipes for muffins with cooked quinoa, so I thought buckwheat couldn’t be far behind, right?  These muffins make a very respectable breakfast food–very little sugar and completely whole grain, with cooked buckwheat, buckwheat flour, and whole wheat pastry flour.  I thought chocolate would make a nice flavor pairing with the buckwheat, so I added some good quality cocoa powder in addition to some grain-sweetened chocolate chips.  They turned out yummy!

Ingredients

1 cup toasted buckwheat (aka “kasha”)

2 cups water

Pinch salt

1 cup almond milk (I used almond milk because I had it on hand, but any nut milk, dairy milk, rice milk, etc. will do)

2 tsp ground flax

1/4 cup safflower oil (or other neutral-tasting oil)

1/2 cup barley malt syrup (honey or brown rice syrup would also work)

1 tsp vanilla extract

1/2 cup buckwheat flour

1 1/2 cups whole wheat pastry flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/3 cup cocoa powder

1/2 tsp fine grain sea salt

1/2 cup grain-sweetened chocolate chips

1/2 cup dried cranberries

Preparation

Bring the 2 cups of water and salt to a boil and add the buckwheat.  Turn down to medium low, and cook for about 20 minutes, or until the grain is tender.  Set aside.  (This step can be done ahead.  You will have extra buckwheat you won’t need for the muffins–I ate mine as a breakfast cereal with dried fruit, almond milk, walnuts, and brown sugar.)

Preheat the oven to 350 F, and place muffin papers in a 12-cup muffin pan.  Alternatively, grease the muffin pan if you don’t have papers.  Mix the almond milk with the flax and allow to sit for about 5 minutes.  Meanwhile, mix the dry ingredients in a medium or large bowl.  Then, mix the oil, barley malt, and vanilla with the almond milk/flax mixtures.  Mix the dry and wet mixtures together, adding the cooked buckwheat.  Once combined, fold in the chocolate chips and dried cranberries until evenly distributed through the batter.  The batter will be thick.  Bake for about 20 minutes or until a toothpick or fork comes out clean when you test a muffin.

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One Response to “Chocolate Double Buckwheat Muffins”

  1. penelopeinterlope February 8, 2012 at 5:36 pm #

    How much cooked buckwheat do you actually use? 1 cup?

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