Walnut-buckwheat muffins

Category: Bakery products
Walnut-buckwheat muffins

Ingredients

buckwheat 100 g
milk 250 ml
butter 50 g
eggs 4 things
sugar (brown is better) 100 g
ground hazelnuts 200 g
cinnamon 1 tsp
maple syrup or honey 2 h l

Cooking method

  • 1. Boil the milk, add butter, pour the buckwheat and let stand under the lid for 10-15 minutes, then boil until the milk is completely boiled. Cool and puree slightly.
  • 2. Separate the whites from the yolks. Beat the yolks with sugar until creamy. Add nuts, cinnamon, syrup, or honey. Add buckwheat to the yolk-nut mixture.
  • 3. Whisk the whites into a strong foam and combine with the mass from item 2.
  • 4. Fill the molds by two thirds and bake at 170 degrees until tender. Sprinkle the finished muffins with a mixture of powdered sugar and cinnamon.

Time for preparing:

1 hour 30 minutes

Cooking program:

oven

Note

Muffins are very delicate, airy. The taste or smell of buckwheat is completely absent. It turns out not too high in calories, light and almost "healthy" dessert. Highly recommend.
Bon Appetit

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