Gluten-Free Buckwheat Corn Walnut Muffins

Freshly and Lovingly Baked on : 6th Sept 2014



Another attempt on gluten free bake. To be honest, I have tried Buckwheat Flour a couple of times yielding quite lousy result. One was heavy and dense. The other attempt was too hard and tasted chalky. I was discouraged since it is also such a waste of ingredients when I have to bin it. The ingredients used are all organic and I really hate to waste it. I tell myself that I am going to give it another try today.  Before doing so, I read up a bit more and realised that I should not be too creative using buckwheat flour. It is best use in muffin and pancakes. So I decided to give the muffin way a try. In this, I mixed in corn meal as well to give it a different texture. A full 100% buckwheat bake can be really too heavy and tasted chalky in my opinion.

I was also adamant in using buckwheat flour after reading up on its nutritional values. You can google it to learn more. One benefit caught my eyes and that is buckwheat can actually make one happy too. I used to think that only chocolate can release the happy hormones. Now I know that buckwheat can as well. 🙂 PERFECT!

Since I am worried about another failed attempt, I have use very small amount of ingredient in this bake yielding only 4 muffins. Such an easy bake that you can whip up in under an hour.


1/2 Cup Corn Meal
1/2 Cup Organic Buckwheat Flour
1/4 Cup Sugar
1 Tsp Baking powder
1/2 Tsp Bicarbonate of Soda
1/2 Tsp Salt
1 Egg
1/2 n 1/8 Cup Butter Milk
1/8 Cup Organic Virgin Coconut Oil
10 pieces of crashed Walnut


Mix the dry ingredients in a big bowl while combining the liquids in another bowl. Stir in the liquid into the dry mix and fold well. Add in the crashed walnut and spoon the batter into the muffin cups.

Bake these in a preheated oven of 190 Degree for 18 minutes. I tent it after 10 minutes to prevent the top from getting too hard.





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