Buckwheat flour is one of the more commonly available non-wheat flours, and it can be a great resource for gluten-free baking. It has a strong, interesting flavor, nutty and sort of rustic, for lack of a better word. It definitely has more personality than all-purpose flour, which makes for much more complex muffins. It can have a bitter lean to it, but the strong ingredients in this recipe keep it under wraps.
Oh yes, let’s talk about the other ingredients! Buckwheat is just a small part of what makes these muffins so amazing. Olive oil, almond, yogurt, lemon, cranberries – they have it all. It’s chock full of flavor and bursting with health, and all the different textures (silky olive oil, coarse buckwheat, crunchy nuts) make for a pretty wild muffin. Yes, we just called a muffin “wild”.
- 1 cup Greek yogurt or sour cream
- 3 cups buckwheat flour
- 2 cups granulated sugar
- 2 egg whites
- ½ cup olive oil
- 3 tsp. baking powder
- zest of one lemon
- ½ cup almonds, chopped coarsely
- ½ cup cranberries
- Preheat oven to 350 F.
- Spread chopped almonds onto baking tray and bake for 10 – 12 minutes. When almonds are lightly browned and toasty, remove from oven but keep oven at 350 F. Place baking tray on baking rack to cool.
- Whip egg whites in small mixing bowl until stiff peaks form. Set aside.
- Stir flour, sugar, and baking powder together in medium mixing bowl.
- Add yogurt, olive oil, and lemon zest to flour mixture and stir until combined.
- Fold egg whites into batter. Gently stir in toasted almonds and cranberries.
- Fill silicone muffin pan tins 2/3 of the way with batter and bake for 20 minutes. Serve plain or with jam or honey and enjoy!
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