Buckwheat muffins

A homemade baking recipe from the category couldn't be easier. Today I propose to try muffins with buckwheat flour - fragrant, tender, soft, moderately crumbly and very tasty. It doesn't take a lot of cooking time, so if you want, you can pamper your family with fresh baked goods right for breakfast. The main thing is to have buckwheat flour on hand - now you can buy it without any problems in almost any supermarket.

From the specified amount of ingredients used, exactly 6 buckwheat muffins are obtained. You can bake them smaller (in the form of muffins - 10-12 pieces) or pour them into one mold - there will be a large cake. I advise you to choose high-quality cocoa powder, and adjust the amount of granulated sugar to your liking. But for us personally, buckwheat muffins are the perfect sweetness.

Ingredients

• Buckwheat flour (100 grams)
• Sugar (100 grams)
• Chicken eggs (2 pieces)
• Sunflower oil (50 milliliters)
• Water (3 tablespoons)
• Cocoa powder (1 tablespoon)
• Baking powder (0.75 teaspoon)

Directions

1. To prepare simple and tasty buckwheat muffins, take buckwheat flour, good quality unsweetened cocoa powder, granulated sugar, a couple of medium-sized chicken eggs (about 50 grams each), refined vegetable (I use sunflower) oil, drinking water, and a baking powder.
2. Gently break two chicken eggs into a bowl, separate the whites from the yolks. Put the egg yolks in a bowl, where we will prepare the dough for the muffins, and put the whites in the refrigerator for now. Add 100 grams of sugar to the yolks and beat everything well with a mixer or whisk so that the sugar is almost completely dissolved.
3. As a result, you will get a homogeneous egg mass with foam. Add to it a good tablespoon of cocoa powder, 50 milliliters of vegetable oil and 3 tablespoons of drinking water at room temperature. We mix everything thoroughly - you can use a mixer or just a spoon / spatula.
4. Next, sift into a bowl 100 grams of buckwheat flour, which we pre-mix with a teaspoon of baking powder.
5. Stir the dough with a spoon or spatula so that the dry ingredients combine with the liquid ones. In general, muffin dough does not like long stirring, so you do not need to achieve smoothness, otherwise the finished products will be dense. But in this case, buckwheat flour instantly absorbs liquid without forming lumps.
6. It remains only to beat the cooled egg whites into a persistent snow-white foam. Beat for 3-4 minutes with a mixer at high speed. For better whipping, you can add a pinch of salt to the whites.
7. In parts, we introduce whipped proteins into the buckwheat dough - best of all in 3-4 doses. Stir in the whites with a spoon or spatula using folding movements, as for a biscuit.
8. As a result, the muffin dough should be completely homogeneous and smooth, while not very thick. In consistency, such a dough resembles sour cream 20% fat.
9. We take suitable molds (I have silicone ones, and iron ones need to be greased with vegetable oil) and put the dough in them. It is advisable that the same amount of dough gets into each one - this way the finished muffins will bake evenly. From this amount of dough, I make exactly 6 standard cupcakes.
10. We bake buckwheat muffins at 180 degrees on an average level for about 20 minutes in a preheated oven. It is important not to dry them out so that the finished baked goods remain juicy and tender. We check the readiness with a wooden skewer or a toothpick, which should come out of the dough dry.
11. We take the buckwheat muffins out of the molds and let them cool. My personal favorite is these warm muffins with a glass of cold milk.
12. They are incredibly fragrant, juicy, soft, moderately crumbly and very tasty.