Savory Buckwheat Muffins (Gluten-Free, Sugar-Free)

I discovered buckwheat almost a year ago. I'm very happy with the things I can cook using this flour. I don't eat whole wheat flour, and I also avoid whole grain because of digestion issues. Spelt is a better alternative for all the reasons some of us know, but I have the same sensitivity with it. So buckwheat is a great way for me to eat carbs and get some good protein as well. Buckwheat, like quinoa, is a super seed. It's mainly carbs but it contains a higher nutritional value, protein, antioxidants, and many minerals. I love their nutty flavour.

These savoury muffins are totally yum. Perfect for breakfast or to accompany soups and salads.

And the recipe is easy. But you know that lol. 

 

INGREDIENTS

  • 2 cups buckwheat flour
  • 3 eggs
  • 3 tbsp olive oil
  • 3/4 cup milk (any milk you prefer)
  • 1 tsp cream of tartar (or baking powder if you are ok with gluten)
  • a jar of small capers
  • 1/2 sun dried tomatoes
  • 1 cup of grated parmesan cheese

DIRECTIONS

  1. Preheat oven to 180°C.
  2. In a big bowl whisk well together the eggs, milk, and olive oil.
  3. Add slowly the buckwheat flour and the cream of tartar. Mix well for a nice thick batter.
  4. Add the capers, dried tomatoes, and parmesan cheese.
  5. Divide mix in a 12 muffin tin. 
  6. Bake for 30'-35'

NOTES

- You can use any type of cheese, peppers, or other ingredients to your liking. Carrots or zucchini are also a nice choice.

- The batter should be thick but not dense. 


Go muffins, go!

Sofia

buckwheatpancakes