Buckwheat muffins with lemon and rosemary

Ahhh, buckwheat, how misunderstood you are! Contrary to what your name suggests, you are not related to wheat. In fact, some might playfully say you are a flower, not flour in the traditional sense of being milled from grains. In a world increasingly intolerant of glutens, you are proudly gluten-free, and so full of nutrients! You are rich in high-quality plant protein, B vitamins, folic acid, copper and zinc. You are low in calories and fat and a great source of fiber. Oh, buckwheat, what’s not to love about you?

Take the joys of buckwheat and combine its nutty taste with the savoriness of rosemary and the tartness of lemon, and you have a delicious and healthy way to start your day.

This recipe was inspired by a recipe (that was inspired by another recipe) for muffins from one of New York City’s prized restaurants in the East Village section of town. We’ve slimmed down the ingredients list a bit and kept it full of fresh, healthy goodness.

Servings: 12 muffins

Prep Time: 20 minutes

Cook Time: 20 minutes

Ingredients

Dry Ingredients

  • 1 cup buckwheat flour
  • 1/2 cup ground flax seed
  • 1/4 cup brown sugar
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 1/4 teaspoons cinnamon
  • 2 sprigs fresh rosemary leaves, finely chopped
  • 1/2 teaspoon sea salt

Wet Ingredients

  • 1/2 cup lowfat Greek yogurt, plus an additional tablespoonful
  • 1 egg (or two egg whites)
  • 1/4 cup plus 2 tbsp lemon curd or marmalade
  • 3 tablespoons canola oil
  • 1/2 teaspoon vanilla
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons freshly grated lemon peel (from the same lemon used for juice)

Fold-In Ingredients

  • 1/2 cup dates, chopped
  • 1/3 cup pecans or 1/3 cup walnuts, finely chopped
  • 1/3 cup zucchini, shredded

Directions

  1. Preheat oven to 400 degrees
  2. Chop/shred dates, nuts and zucchini. Set aside.
  3. Grate lemon peel of one lemon. Set aside grated peel, and reserve lemon for juice.
  4. Mix together dry ingredients.
  5. Mix together wet ingredients in a separate bowl.
  6. Gradually combine dry mixture into wet mixture, stirring just until moistened. Do not overmix.
  7. Fold in dates, nuts, and zucchini.
  8. Grease muffin tin with olive oil and fill cups with batter to about 3/4 full. 
  9. Bake for 18-20 minutes. 

Nutrition Information (per serving)

  • Calories: 190
  • Total fat: 9 g
  • Saturated fat: 1 g
  • Cholesterol: 20 mg
  • Sodium: 240 mg
  • Total carbohydrate: 25 g
  • Dietary fiber: 4 g
  • Sugars: 16 g
  • Protein: 4 g

Contributor

Executive Chef