Does your kid not like buckwheat porridge? And you, as a caring mommy, want to feed him with exceptionally healthy products? Then I propose to cook a delicious and healthy dessert - buckwheat muffins.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Not many housewives know that buckwheat can be cooked in absolutely unexpected ways. One of these is flavored muffins with nuts, raisins and cognac. This recipe is addressed to those who, firstly, do not like to use buckwheat porridge. Secondly, who is allergic to wheat, and thirdly, who adheres to a diet and proper nutrition. Well, the rest of the category will be interested in trying unusual new pastries.
Cupcakes are prepared quite simply, they are light, soft, with a slightly recognizable buckwheat aroma and taste. They are somewhat reminiscent of gingerbread, from which some may seem a little dry. Therefore, I advise you to add a little berries to the baked goods, then the muffins will be a little juicier. You can cook the product not only in portioned muffin tins, but also in one large mold or cast-iron frying pan. But then you will have to increase the baking time.
In addition, you can always experiment with the ingredients. For example, replace honey with brown sugar, raisins with prunes, part of buckwheat porridge with ground nuts or bran, use orange juice as a liquid component. Well, of course, to make the product festive, pour the glaze over the ready-made cupcakes.
- Caloric content per 100 g - 47 kcal.
- Servings - 12
- Cooking time - 1 hour
Ingredients:
- Buckwheat porridge - 150 g
- Bran - 50 g
- Nuts - 50 g
- Yogurt - 100 ml
- Raisins - 50 g
- Cognac - 30 ml
- Eggs - 2 pcs.
- Honey - 3 tablespoons or to taste
- Baking soda - 1 tsp without slide
- Refined vegetable oil - for lubricating iron molds
Making muffins from buckwheat porridge
1. Sort out buckwheat from pebbles and dirt. Place in a sieve and rinse under running water. Dip into a cooking pot, fill with drinking water in a 1: 2 ratio and boil until soft.
You can also cook porridge as follows. Pour boiling water over the grains, wrap the container with a warm blanket, put in a place without drafts and leave to blame for 3-4 hours. It is convenient to keep buckwheat in the microwave, where to leave it overnight. The device is hermetically sealed and keeps heat for a long time, like a thermos.
2. Grind the prepared porridge with a submerged blender until smooth.
3. Drink raisins, pour boiling water over and leave for 15-20 minutes.
4. Put the chopped porridge into a container for kneading the dough, add the bran and walnuts cut into pieces.
5. Tilt the raisins into a sieve to glass the liquid and transfer to a bowl. Add honey and yogurt there. Usually natural yoghurt is used, but you can add it with any fruit additives if you wish.
6. Knead food.
7. Separate the yolks from the whites.
8. Beat the yolk with a mixer until an airy foam forms and pour into a bowl. Add baking soda and stir ingredients.
9. Beat the protein until firm peaks and place in the dough. Stir the food gently in a few strokes so as not to precipitate the protein.
10. Complete the forms with the test. If you have them made of iron, then pre-lubricate with oil. Silicone molds can not be coated with anything.
11. Preheat the oven to 200 degrees and bake the product for 40 minutes.
12. Cool the finished baked goods, remove from the mold, sprinkle with powdered sugar and serve.
See also a video recipe on how to cook buckwheat muffins with banana.
