Vanilla Flavoured Buckwheat Muffins With Ginger Recipes
VANILLA FLAVOURED BUCKWHEAT MUFFINS WITH GINGER
Steps:
- Mix together the buckwheat flour, tapioca flour, baking soda, salt, and rice flour in a large bowl.
- In a separate bowl, mix the mashed bananas, fresh ginger, milk, maple syrup, oil, and one beaten egg.
- Add the wet ingredients to the dry ingredients and mix them all very well.
- Fill in the muffin cups, and bake at 180 for 25-30 minutes. Check once after 20 minutes.
- Let this cool after it gets properly baked.
- After it has cooled down properly, sprinkle icing sugar, sprinkle some grated ginger and serve.
Nutrition Facts :
BRAN-GINGERUM MUFFINS
Very moist, flavorful, high-fiber muffins.
Provided by Robert
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 55m
Yield 16
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly coat muffin cups with cooking spray or line with paper muffin liners.
- In a medium bowl, beat together oil, applesauce, milk, yogurt, egg, strawberry jam, and vanilla extract.
- In a food processor, grind bran flake cereal to a fine powder; this should make about 1 1/4 cups flour. Transfer to a large bowl, and stir together with whole wheat flour, wheat bran, buckwheat flour, baking powder, baking soda, brown sugar, ground ginger, pumpkin pie spice, allspice, and ground nutmeg. Pour in applesauce mixture, and mix thoroughly. Spoon mixture into prepared muffin cups, filling until level with the top of the muffin cups.
- Bake in preheated oven 26 to 30 minutes, or until muffins test done with a toothpick. Remove muffins from pan, and cool on wire racks.
Nutrition Facts : Calories 136.4 calories, Carbohydrate 25.3 g, Cholesterol 14.9 mg, Fat 3.1 g, Fiber 4.8 g, Protein 4.9 g, SaturatedFat 0.7 g, Sodium 166.8 mg, Sugar 7 g
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