How to bake buckwheat strawberry muffins at home. TOP-7 recipes with cooking photos. Secrets and tips of chefs. Video recipes.
The strawberry season is quite short, so from the moment it starts, you need to have time to cook all the recipes with this berry, incl. and bake strawberry muffins. And so that they are not only tasty, but also healthy, we will use buckwheat flour, which does not contain gluten. It is a source of vegetable protein, contains almost all the B vitamins and amino acids necessary for the body. In addition, it is easily digested by the stomach, has healing and nourishing properties. Therefore, in this material we offer TOP-7 tasty and healthy recipes for buckwheat muffins with strawberries.
How to cook buckwheat flour at home
Buckwheat flour is a very useful and valuable product. Dishes with it are highly recommended for people for whom gluten is contraindicated, because there is no such substance in buckwheat. Buckwheat removes all toxins from the body, lowers high blood sugar levels, removes excess water from all tissues. It is included in almost all diets.
Buckwheat flour can be prepared on your own or bought ready-made in the store. But since it is not always available in the store, we recommend making flour at home. To cook it, first sort the buckwheat. Then rinse with running water and dry in the oven at 150 degrees so that it becomes completely dry. As it is, place it in a coffee grinder, blender, food processor and grind it into flour. You can use a hand mill. Then sift it through a fine sieve to remove large particles, which are returned to the chopper and grind.
Store buckwheat flour in a dry, tightly closed container away from sunlight.
Culinary tips and secrets
- Gluten and gluten are the same thing. That is, buckwheat flour does not contain gluten. Gluten is found in wheat, rye and barley flours. Therefore, for the stickiness of the dough, if necessary, you can add a few tablespoons of this type of flour.
- Buckwheat flour can be mixed with other types: oat, rice, wheat, flaxseed, chickpea, corn, pea, sesame flour.
- Use a toothpick to test the baked goods. If pieces of dough stick to it, continue baking. If the product is ready, the punctured stick will be dry.
- Cupcakes are considered ready when, after the next test, you see a clean stick.
- Regular baking powder for gluten-free flour will not work, you must use special or baking soda. You can also make your own with baking soda, tartaric acid, and starch.
Sugar Free Cupcakes
Delicious pastries in minutes and from available products - buckwheat muffins with gluten and sugar free strawberries. Berries, cinnamon and honey included in the dessert will fill the delicacy with benefits and vitamins.
- Caloric content per 100 g - 139 kcal.
- Servings - 6
- Cooking time - 1 hour
Ingredients:
- Honey - 2 tablespoons
- Sour cream 20% fat - 1 tbsp.
- Cinnamon - 1 tsp
- Buckwheat flour - 1 tbsp.
- Strawberry - 200 g
- Soda - 0.5 tsp
- Eggs - 1 pc.
Cooking Sugar-Free Strawberry Buckwheat Cakes:
- Break the egg into a deep bowl and beat with a mixer. If the eggs are small, use two.
- Add natural liquid honey and beat with a mixer until smooth. If it's candied, melt it first.
- Pour sour cream into the egg mass, add cinnamon and mix everything. If you want to reduce the calorie content of baked goods, take sour cream with the lowest percentage of fat. Cinnamon, if desired, can be excluded from the list of ingredients or replaced with lemon zest or vanilla.
- Add buckwheat flour with baking soda and mix until smooth.
- Wash and dry the strawberries with a paper towel. Tear off the tails and cut the berries into 4-6 pieces, depending on the size.
- Stir all the food.
- Place the silicone molds on a baking sheet and put a portion of the dough in each so that it fills 2/3 of the total volume.
- Send buckwheat muffins with sugar-free strawberries to bake in a preheated oven to 180 degrees for 30 minutes.
Egg-free muffins on yogurt
Bright aromatic buckwheat muffins with strawberries without eggs on yogurt will appeal to everyone who loves new recipes and interesting culinary experiments. This is a dietary recipe where the familiar and well-known wheat flour is replaced by buckwheat. At the same time, the pastries are sweet and tasty, and most importantly healthy.
Ingredients:
- Buckwheat - 1 tbsp.
- Wheat bran - 50 g
- Raisins - 50 g
- Natural yogurt - 100 ml
- Strawberry - 200 g
- Soda - 1 tsp without slide
- Honey - 2 tablespoons or to taste
- Refined vegetable oil - for lubricating molds
- Salt - a pinch
Cooking buckwheat cakes with strawberries without eggs on yogurt:
- Sort the buckwheat so that no stones and vegetable debris get into the dessert. Then rinse with running water, pour 2 tbsp. cold drinking water. Season with salt and simmer covered over low heat for 20 minutes after boiling. You can also cook cereals in the microwave.
- Grind the finished buckwheat porridge with a blender until a homogeneous or semi-homogeneous mass.
- Combine buckwheat mass with bran.
- Add yogurt, honey and baking soda to the dough. Mix everything well. You can use kefir instead of yogurt.
- Wash the raisins, pour boiling water over and leave to swell for 10 minutes. Dry the steamed raisins with a paper towel and put into the dough.
- Mix all the ingredients well so that they are evenly distributed.
- Separate the yolk from the protein and whip with a mixer. Add it to the dough and knead everything well.
- Season the cooled protein from the refrigerator with salt and beat with a mixer until fluffy and stable white foam. Send it into the dough and stir in with a few slow strokes to keep the dough fluffy.
- Cut the washed and dried strawberries into pieces and add them to the dough. Mix everything gently.
- Grease baking tins with vegetable oil and fill them 2/3 of their volume with dough.
- Heat the oven to 200 degrees and send the buckwheat muffins with strawberries without eggs on yogurt to bake for 20-25 minutes.
Cupcakes with frozen strawberries on kefir
Buckwheat muffins with strawberries on kefir are simple, tasty and very popular homemade baked goods. Frozen strawberries harmoniously fit into the filling. Alcoholic drinks can be added to the finished baked goods to make the dessert more delicious. But if you cook for small children, then it is better not to do this.
Ingredients:
- Ready-made buckwheat porridge - 5 tablespoons
- Sugar - 100 g
- Kefir - 200 ml
- Eggs - 1 pc.
- Frozen strawberries - 300 g
- Oatmeal flour - 190 g
- Vanillin - 0.5 g
- Soda - 1 tsp
- Walnuts - 2 handfuls
- Vegetable oil - 50 ml
Cooking buckwheat muffins with strawberries on kefir:
- Grind the buckwheat porridge with an immersion blender until smooth.
- Add eggs, kefir, sugar, vanillin to the resulting mass and mix everything.
- Combine oat flour with baking soda and send to food.
- Pour in vegetable oil and knead the dough to make it like thick sour cream.
- Cut the nuts into small pieces and add to the dough.
- Defrost the strawberries, drain the juice and roll the berries in flour. Then send them to the dough and stir.
- Divide the dough into muffin tins, filling 2/3 of them.
- Bake buckwheat muffins with strawberries on kefir in a preheated oven at 180 degrees for 30 minutes.
Gluten Free Dried Strawberry Cupcakes
Buckwheat muffins with dried gluten-free strawberries come out loose, moist and not dry. The baked goods taste like a manna, in which grains of buckwheat flour are well felt. At the same time, the very taste of buckwheat flour is not felt at all.
Ingredients:
- Sugar - 50 g
- Odorless vegetable oil - 50 ml
- Cocoa powder - 2 tablespoons
- Eggs - 1 pc.
- Buckwheat flour - 50 g
- Water - 3 tablespoons
- Soda - 1/3 tsp
- Dried strawberries - 50 g
Making Dried Gluten Free Buckwheat Muffins:
- Separate the white from the yolks. Beat the protein with a mixer until stable peaks. Combine the yolk with sugar and grind.
- Add cocoa to the yolk mass, pour in vegetable oil and stir until smooth.
- Add flour to the mass, pour in water and knead the dough so that it turns out to have a consistency like thick sour cream.
- Then add slaked baking soda and stir well.
- Add the whipped protein into the dough and stir slowly.
- Add dried strawberries to the dough and stir in gently.
- Divide the dough into portioned tins and bake them in a preheated oven to 180 degrees until cooked through for about 30 minutes.
- Cover the finished muffins with chocolate icing or icing sugar, if desired.
Milk muffins with strawberries
Fragrant milk muffins with strawberries and buckwheat flour are an excellent option for a sweet dessert for tea for children and adults. Baking, in addition to its taste, also has useful properties. Cupcakes are fragrant and crumbly. And delicious!
Ingredients:
- Buckwheat flour - 3 tbsp.
- Sugar - 2 tbsp.
- Baking powder - 1 tsp
- Soda - 0.25 tsp
- Salt - a pinch
- Milk - 100 ml
- Yogurt - 150 ml
- Refined vegetable oil - 100 ml
- Strawberry - 300 g
- Lemon zest - 1 tsp
Cooking Milk Buckwheat Strawberry Cakes:
- Add all dry ingredients to flour: salt, sugar, soda, baking powder. Mix all products.
- Whisk separately all liquid foods: yogurt, milk, eggs, vegetable oil.
- Combine liquid with dry ingredients and stir quickly to combine everything.
- Wash the strawberries, dry with a paper towel, cut into medium pieces and add to the dough along with the lemon zest.
- Stir the dough and divide it into portioned tins.
- Bake milk buckwheat cakes with strawberries in a preheated oven at 180 ° C for 20 minutes.
Egg Cupcakes
Egg & Strawberry Buckwheat Cupcakes - Gluten Free Baking. It is especially addressed to those who are allergic to wheat, while the rest of the tasters will be interested in trying new and unusual pastries.
Ingredients:
- Buckwheat flour - 100 g
- Sugar - 100 g
- Eggs - 2 pcs.
- Sunflower oil - 50 ml
- Water - 3 tablespoons
- Unsweetened cocoa powder - 1 tablespoon
- Baking powder - 0.75 tsp
- Strawberry - 300 g
Cooking buckwheat muffins with strawberry eggs:
- Break the eggs into a bowl and separate the whites from the yolks.
- Add sugar to the egg yolks and beat well with a mixer so that the sugar is completely dissolved, and a homogeneous egg mass with foam is obtained.
- Add cocoa powder to the yolk mixture, pour in vegetable oil with drinking water at room temperature. Mix everything thoroughly with a mixer.
- Sift flour, mix with baking powder and add to liquid ingredients.
- Beat the cooled egg whites with a mixer at high speed until they are stable, white foam for about 4 minutes. For better whipping, you can add a pinch of salt to them.
- In parts, in 3-4 doses, add whipped proteins into the buckwheat dough and knead the dough so that it turns out to be homogeneous and smooth, while not very thick. The consistency of the dough should resemble sour cream 20% fat.
- Wash the strawberries, dry with a cotton towel, remove the tails and cut into pieces. Insert it into the dough and mix gently.
- Grease iron molds with vegetable oil and spread the dough over them, filling them in 2/3 parts.
- Bake buckwheat muffins on eggs and strawberries in a preheated oven at 180 degrees for an average of 20 minutes.
Buckwheat muffins
Incredibly fragrant, juicy, soft, moderately crumbly and very tasty - muffins with buckwheat porridge and strawberries. No one would guess that the composition contains buckwheat flour. This unusual, but tasty and healthy dessert is very easy to prepare.
Ingredients:
- Buckwheat - 100 g
- Yogurt - 150 g
- Buckwheat flour - 100 g
- Baking powder - 3 tsp
- Eggs - 3 pcs.
- Vegetable oil - 3 tablespoons
- Strawberry - 300 g
- Butter - 50 g
Cooking buckwheat and strawberry muffins:
- Sort the buckwheat, removing small stones and debris. Rinse it well with cold water and dry it in a skillet over medium heat, stirring constantly, bringing it to a golden brown color. Then pour it into a saucepan, pour boiling water over and boil until tender in lightly salted water. Add butter to it and stir.
- Combine sugar with eggs in a separate container and beat with a mixer.
- Add vegetable oil, yogurt, flour, baking powder to the eggs and mix everything well with a whisk.
- Add boiled buckwheat porridge to the food and stir.
- Wash the strawberries, dry, cut into wedges and add to the dough.
- Grease the muffin cups with butter and pour in the dough.
- Send the muffins with buckwheat porridge and strawberries to bake in a preheated oven to 180 degrees, for about 15 minutes.
