Cherry Buckwheat Muffins Food

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CARROT BUCKWHEAT MUFFINS



Carrot Buckwheat Muffins image

Delicious, dense, gluten-free muffins made with buckwheat flour. They go very well with your morning coffee or afternoon tea. These freeze well, too.

Provided by Buckwheat Queen

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Carrot Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 12

½ (12 ounce) package carrots, grated
1 ½ cups raw cane sugar
1 ¼ cups buckwheat flour
5 tablespoons blanched almond flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ cup unsweetened applesauce
½ cup whole milk
¼ cup vegetable oil
2 eggs
¼ teaspoon vanilla extract
6 tablespoons chopped raw almonds

Steps:

  • Preheat the oven to 355 degrees F (179 degrees C). Line a 12-cup muffin tin with paper liners.
  • Mix carrots and sugar in a bowl and set aside so carrots can release their liquid and soften.
  • Combine buckwheat flour, almond flour, baking powder, and cinnamon in a large bowl. Whisk together applesauce, milk, oil, eggs, and vanilla extract in another bowl. Pour wet ingredients into the dry ingredients and mix until just combined. Fold in the carrot-sugar mixture.
  • Spoon about 1/4 cup batter into each prepared muffin cup and sprinkle with chopped almonds.
  • Bake in the preheated oven until the tops have slightly browned and a toothpick comes out clean, 20 to 23 minutes Turn off the oven and leave muffins inside without opening the door for 5 minutes.
  • Remove from the oven and transfer muffins to a wire rack to cool completely.

Nutrition Facts : Calories 181.1 calories, Carbohydrate 21.8 g, Cholesterol 32 mg, Fat 9.2 g, Fiber 2.6 g, Protein 4.4 g, SaturatedFat 1.5 g, Sodium 67.8 mg, Sugar 11.2 g

CHERRY MUFFIN



Cherry Muffin image

A Cherry stuffed muffin with a sweet crumb topping. I found this on another site listed as adapted from Food & Wine Magazine.

Provided by Slight Edge Chef

Categories     Quick Breads

Time 40m

Yield 18 Muffins, 18 serving(s)

Number Of Ingredients 15

1 cup flour
3 tablespoons light brown sugar
2 tablespoons granulated sugar
1 teaspoon baking powder
1 pinch salt
6 tablespoons butter, melted
1 3/4 cups flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
2 large eggs
1/2 cup canola oil
3/4 cup whole milk
1 teaspoon vanilla
1 1/2 cups pitted sweet cherries

Steps:

  • 1. Preheat oven to 375. Line muffin tins with liners or spray with cooking spray.
  • 2. Make the crumb topping: In medium bowl, combine all dry ingredients. Stir in butter then pinch mixture until it forms pea size chunks.
  • 3. Make the muffins: In a small bowl whisk the flour, baking powder and salt. In a large bowl, combine the sugar, eggs and oil and beat with a hand mixer until well combined. Beat in the milk and vanilla. Add the flour mix and beat on low speed until the batter is smooth. Stir in the cherries.
  • 4. Spoon the batter into muffin tins filling about 3/4 full. Sprinkle crumb topping on each muffin and bake for about 30 minutes until a toothpick inserted in center comes out with a few moist crumbs attached.
  • 5. Let cool for 10 minutes before removing from pan.

FRESH CHERRY MUFFINS



Fresh Cherry Muffins image

This recipe came about from an abundance of fresh cherries and some hungry summertime kids! Enjoy!

Provided by MRSPARKERII

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 10

1 ½ cups all-purpose flour
¾ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
⅓ cup vegetable oil
⅓ cup milk
1 egg
½ teaspoon almond extract
1 cup fresh pitted and quartered sweet cherries
1 tablespoon white sugar

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
  • Mix flour, 3/4 cup sugar, baking powder, and salt together in a bowl.
  • Whisk oil, milk, egg, and almond extract together in a small bowl. Pour into flour mixture; stir gently until incorporated. Fold cherries into the batter.
  • Spoon batter into the muffin cups, filling each 2/3 of the way full. Sprinkle 1 tablespoon sugar on top.
  • Bake muffins in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a wire rack to cool.

Nutrition Facts : Calories 181.8 calories, Carbohydrate 28 g, Cholesterol 16 mg, Fat 6.9 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 1.2 g, Sodium 187.1 mg, Sugar 15.6 g

CHEERY CHERRY MUFFINS



Cheery Cherry Muffins image

We were very lucky to have once had a home with a cherry tree that produced an abundance of fresh baking cherries. I used to make these muffins a lot when I had fresh cherries on hand, and I kept bags of them in the freezer pre-measured for this recipe. These are not sweet eating cherries - these are baking cherries. The original recipe came from a flyer from the Cherry Marketing Institute.

Provided by HeatherFeather

Categories     Quick Breads

Time 45m

Yield 12 serving(s)

Number Of Ingredients 10

2 1/2 cups frozen unsweetened tart red cherries, pitted,divided
1/2 cup sweet unsalted butter
1 cup sugar
2 eggs
1 teaspoon almond extract
1/2 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup half-and-half cream, whole milk or 1/2 cup light cream

Steps:

  • While cherries are still frozen, cut them into halves, then set aside to thaw and drain in a mesh colander over a bowl.
  • Cream butter and sugar using an electric mixer.
  • Add eggs, almond extract, and vanilla and beat well.
  • Crush 1/2 cup of the thawed cherries with a fork; add the mashed cherries to the batter.
  • Mix flour, baking powder, and salt in a separate bowl.
  • Fold half of the flour mixture into the butter mixture using a spatula; do not overmix.
  • Add half of the cream or milk, mixing just enough to combine.
  • Add remaining flour, then remaining milk; again avoid overmixing.
  • Fold in the remaining cherry halves.
  • Fill 12 paper-lined muffin tins with batter.
  • If desired, you may sprinkle the muffins with some extra sugar.
  • Bake in a preheated 375 F oven until golden brown, about 20-30 minutes.

HEALTHY BUCKWHEAT - SUGAR, DAIRY, WHEAT FREE MUFFINS



Healthy Buckwheat - Sugar, Dairy, Wheat Free Muffins image

This is my own creation. I needed a muffin that was WHEAT, DAIRY & SUGAR FREE and that incorporated HEALTHY FATS, fruit, & nuts. DID YOU KNOW that Virgin Coconut Oil has no Trans-Fat and Promotes Heart Health and weight loss? DID YOU KNOW Buckwheat is a fruit seed and suitable for people sensitive to wheat or other grains? Add this to flaxseed which has an abundance of omega-3 and you have a very nutritious and good start to your day. Not to mention the nuts and apples! These have no added sugar or artificial sweeteners so the suggested spread of Coconut oil and Raw Honey makes a tasty and healthy final touch. (I used low fat almond milk which has zero grams of Trans Fat and Saturated Fat, but you can use any nut milk you like, this is also good with hazelnut milk or coconut milk-check labels for added sugar if you need less in your diet). I would love to hear of any alterations you have made that work! Thanks!

Provided by ChiefCookandBottleW

Categories     Quick Breads

Time 35m

Yield 8 muffins, 4 serving(s)

Number Of Ingredients 12

1/4 cup ground flax seeds
3/4 cup buckwheat flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 egg
1/2 cup almond milk
2 apples, peeled then grated
3 tablespoons coconut oil, melted
1/2 cup walnuts, chopped
3 tablespoons coconut oil
1 tablespoon raw honey

Steps:

  • Mix the first 5 dry ingredients together in a bowl.
  • In a separate bowl with a fork gently beat the egg. Add the milk, apples, and coconut oil.
  • Stir to moisten the wet ingredients into the dry. Do not over mix.
  • Stir in the nuts. Spoon batter into lightly greased muffin pan, divide into of the 12 sections. Don't worry about filling the other 4 sections just leave empty.
  • Bake at 350°F, for about 25 minutes or until done. Use a toothpick to test.
  • When done, remove the muffins from the pan and put on a rack for 10 minutes then serve.
  • While muffins are baking mix the coconut oil with the honey (you can use any honey you like). Coconut oil should be solid not melted, if your room is warm the coconut oil will not be solid. Put in the freezer or refrigerator for just a few minutes to create a solid oil if needed.
  • Serve this tasty spread with warm muffins.
  • Note: I use organic Extra Virgin Coconut oil that does not contain hexane for the most health benefits.
  • WARNING! Honey is not for babies!
  • Infants up to one year of age should not be fed raw honey.

Nutrition Facts : Calories 467.6, Fat 34.9, SaturatedFat 19.4, Cholesterol 46.5, Sodium 259.9, Carbohydrate 37.7, Fiber 7.7, Sugar 14.9, Protein 8.2

CHERRY BUCKWHEAT MUFFINS



Cherry Buckwheat Muffins image

I love cocoa and cherries (like Black Forest cakes, etc) and try to add more whole grains (like buckwheat) in my foods. Sometimes I add pecans or walnuts to the muffins too.

Provided by Carol

Categories     Quick Breads

Time 30m

Yield 15 muffins, 15 serving(s)

Number Of Ingredients 13

3/4 cup brown sugar
1/3 cup honey
2/3 cup oil
1 egg
1 cup buttermilk
2 teaspoons vanilla
1 1/2 cups flour
1 cup buckwheat flour
1 teaspoon baking soda
2 teaspoons baking powder
1/2 cup cocoa
1 pinch salt
1 3/4 cups dried cherries (I prefer to chop them into small pieces, but this is up to you)

Steps:

  • Whisk together brown sugar, honey, oil, egg, buttermilk, and vanilla.
  • Stir together dry ingredients and add to oil mixture, stirring just until combined.
  • Add cherries, scoop batter into muffin cups.
  • Bake in a 375º for 15-20 minutes or until tops are browned.
  • Allow to cool in pans for 5 minutes before removing to cooling racks.
  • 15 muffins.

CHOCOLATE-ORANGE BUCKWHEAT MUFFINS



Chocolate-Orange Buckwheat Muffins image

The buckwheat provides a subtle nutty flavor to these fluffy, slightly sweet, chocolate-orange muffins. I love the crumble topping on these! These are great quick muffins to have on hand for to-go breakfasts.

Provided by thymeforpineapple

Time 1h40m

Yield 12

Number Of Ingredients 12

2 cups gluten-free flour, divided
½ cup buckwheat flour
1 tablespoon baking powder
½ teaspoon kosher salt
2 large eggs
½ cup whole milk
½ cup fresh orange juice
⅔ cup packed dark brown sugar, divided
¼ cup canola oil
1 ½ teaspoons grated orange zest, divided
¾ cup miniature semisweet chocolate chips, divided
5 tablespoons cold unsalted butter, cubed

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup (2 1/2-inch) muffin tin with paper liners.
  • Whisk 1 1/2 cups gluten-free flour, buckwheat flour, baking powder, and salt together in a large bowl. Make a well in the center and set aside.
  • Whisk eggs, milk, orange juice, 1/3 cup brown sugar, oil, and 1 teaspoon orange zest in a medium bowl until combined. Add egg mixture and 1/2 cup chocolate chips to the flour mixture; stir until just combined. Divide batter evenly among the prepared muffin cups, filling each with about 1/4 cup.
  • Whisk remaining 1/2 cup gluten-free flour and remaining 1/3 cup brown sugar together in a medium bowl. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in remaining 1/4 cup chocolate chips and remaining 1/2 teaspoon orange zest until just combined. Crumble about 2 tablespoons streusel mixture over each muffin.
  • Bake in the preheated oven until a wooden toothpick inserted into the centers comes out clean, 18 to 20 minutes. Let cool in the pan for 5 minutes. Remove from pan, place on a wire rack. Let cool completely, about 1 hour.

Nutrition Facts : Calories 297.7 calories, Carbohydrate 40.9 g, Cholesterol 44.7 mg, Fat 14.8 g, Fiber 3.5 g, Protein 4.9 g, SaturatedFat 5.8 g, Sodium 185.6 mg, Sugar 20.1 g

CHERRY MUFFINS



Cherry Muffins image

Make and share this Cherry Muffins recipe from Food.com.

Provided by Dancer

Categories     Quick Breads

Time 35m

Yield 9-10 large muffins.

Number Of Ingredients 9

1 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 bottle maraschino cherry, cut up
2 eggs
3 tablespoons melted butter
1/2 cup cherry juice
1/2 cup milk, combined with cherry juice

Steps:

  • Prepare pans.
  • Stir together dry ingredients& add the cherries.
  • Mix eggs, cherry liquid& melted butter.
  • Add the dry mix to the wet mix until just combined.
  • Bake for 15 to 20 minutes at 375 degrees.

Nutrition Facts : Calories 177.9, Fat 5.6, SaturatedFat 3.1, Cholesterol 53.4, Sodium 266.6, Carbohydrate 28, Fiber 0.6, Sugar 11.2, Protein 4

GLUTEN-FREE CHERRY COBBLER MUFFINS



Gluten-Free Cherry Cobbler Muffins image

This is an amazing gluten-free muffin recipe that can be adapted to almost any fresh berry or chopped fruit. The streusel topping sinks into the muffin as it bakes, giving it a lovely cobbler effect. Living gluten-free doesn't mean deprivation! Enjoy!

Provided by Autumn1965

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 35m

Yield 24

Number Of Ingredients 13

2 cups gluten-free all-purpose baking flour
½ cup white sugar
1 teaspoon gluten-free baking powder
1 cup milk
¼ cup vegetable oil
1 egg, beaten
½ teaspoon vanilla extract
½ teaspoon almond extract
2 cups pitted and chopped fresh cherries (including any juice from chopping)
¼ cup gluten-free rolled oats
¼ cup brown sugar
¼ cup white sugar
2 tablespoons cold butter, cut into pieces

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line 24 muffin cups with paper liners.
  • Mix flour, 1/2 cup sugar, and baking powder in a large bowl. Whisk milk, vegetable oil, egg, vanilla extract, and almond extract together in a separate bowl. Make a well in the center of the flour mixture; pour in milk mixture. Stir until batter is just blended and slightly lumpy; gently fold in cherries and cherry juice. Fill muffin cups 2/3 full with batter.
  • Mix oats, brown sugar, 1/4 cup white sugar, and butter together in a bowl until crumbly; sprinkle oat mixture over batter.
  • Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes.

Nutrition Facts : Calories 82.4 calories, Carbohydrate 11.7 g, Cholesterol 11.1 mg, Fat 3.8 g, Fiber 0.4 g, Protein 0.9 g, SaturatedFat 1.2 g, Sodium 37.5 mg, Sugar 10.7 g

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From pinterest.com


BUCKWHEAT FLOUR BREAKFAST MUFFINS - JULS' KITCHEN
Combine the flour, the sugar and the baking powder to the yoghurt. Whip the egg whites until stiff, then fold them into the flour, then stir in the lemon zest and 1/2 cup of extra virgin olive oil. Spoon the mixture into a loaf pan lined with parchment paper and bake in preheated oven to 180°C for 35 to 40 minutes.
From en.julskitchen.com


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