John Myers
Buckwheat Berry Muffins
The perfect buckwheat berry muffins recipe with a picture and simple step-by-step instructions.
for the cast:
- 100 g Buckwheat flour
- 2 tsp Baking powder
- 1 Msp Baking soda
- 0,5 Pc. The pulp of a vanilla pod or 1 pinch of ground bourbon vanilla
- 10 g Ginger
- 1 Pc. Egg
- 125 g Soft butter or margarine
- 100 ml Milk
- 125 g Creme fraiche Cheese
- 150 g Maple syrup
- 125 g Frozen berry mix
- 75 g Berry
- 180 g Powdered sugar
- Mix the flour, buckwheat flour, baking powder, baking soda and vanilla pulp in a bowl. Peel the ginger and grate it very finely. You can also use 15 g of ginger, but I only like a very subtle note of ginger, therefore 10 g.
- In another bowl, whisk the egg with the whisk of the hand mixer. Also stir in butter, milk, crème fraiche, maple syrup and ginger. Now add the flour mixture. But only stir in this very briefly with a wooden spoon. Only until the moist and dry ingredients have combined.
- Dust the still frozen berries with a little more flour (prevents the berries from sinking down during baking) and carefully fold in. Put the dough in a muffin tray lined with muffin molds and bake on the middle rack in the preheated oven at 175 degrees top / bottom heat (or 150 degrees fan-assisted air) for approx. 25 – max. 30 minutes.
- For the glaze, puree the defrosted berries with the powdered sugar. The result should be a lump-free, medium-strength cast. Brush the cooled muffins with it and allow to dry. You can decorate the still wet cast as you like, z. B. with pink granulated sugar or little hearts etc …
- You can either use a mixture of berries or just one variety, e.g. blueberries, blackberries, raspberries, currants etc …
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