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Buckwheat muffins (gluten-free and lactose-free)

Dessert45 minutes12 people259 calories
1/52/53/54/55/5 (750 votes)
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By Irene Arcas

Buckwheat flour muffins

Today we bring you some special muffins, different from the classic wheat flour ones, but just as irresistible. They are made with buckwheat flour, a gluten-free pseudocereal with a slightly toasted flavor reminiscent of nuts.

What is most surprising is its spongy, moist and very tender texture, perfect for those looking for different options but don't want to give up the pleasure of a good homemade snack. They are also ideal for people who cannot eat gluten or who want to avoid the lactose, since we can prepare them with vegetable drink without any problem.

They're a healthy, tasty, and versatile alternative, perfect for breakfast, snacks, or to pack in a Tupperware. And if you store them properly, they'll stay fluffy for days!

Buckwheat flour muffins

Buckwheat muffins (gluten-free and lactose-free)

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These buckwheat muffins are super fluffy, delicious, and perfect for those with celiac disease or lactose intolerance.

Buckwheat muffins (gluten-free and lactose-free)
  • Irene Arcas
  • Kitchen: Spanish, International
  • Recipe type: dessert
  • Calories: 259
  • Rations: 12
  • Cooking time:
  • Total time:

Ingredients

  • 3 eggs
  • 150 g of vegetable drink (or milk)
  • 150 g of sugar
  • 150 g light olive or sunflower oil
  • 1 pinch of liquid or powdered vanilla (optional)
  • the skin of 1 lemon
  • 200 g of buckwheat flour
  • 50 g cornstarch
  • 1 sachet of baking powder (Royal type 16g)
  • pinch of salt
  • Toppings: sugar on top, chocolate chips, nuts... (optional)

Music

  1. We put the sugar and the peel of 1 lemon (only the yellow part) in the glass. We grind for 15 seconds, speed 10. We lower the remains with the spatula.

  2. We add the eggs and add the butterfly. We program 3 min., 37ºC, speed. 3.5.

  3. We reschedule 3 min., speed. 3.5, no temperature.

  4. We add the oil, the vegetable drink and the liquid vanilla. Mix for 15 seconds at speed 3.

  5. Add the buckwheat flour, cornstarch, yeast and a pinch of salt. Mix for 15 seconds at speed 3.5.

    We finish integrating with the spatula if necessary.

  6. We pour the dough into a jug or bowl and let it rest in the refrigerator for 15-20 minutes.

  7. While the dough rests, we preheat the oven to 200°C with heat from above and below.

  8. We fill the muffin cups up to 3/4 of their capacity.
    If you like, sprinkle a little sugar on top to form a crust. (You can add other toppings of your choice, such as chocolate chips, nuts, etc.)

  9. We bake 200°C for 5 minutes, we lower the temperature to 180°C and bake for 12-15 more minutes, until they are golden brown.

  10. We remove the muffins from the oven and let them cool on a wire rack.


Discover other recipes of: Celiac, Lactose intolerant, Cake shop

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