So much of cooking is borne out of happy accidents. Many times, I will substitute an ingredient simply out of shortage or lack of being able to find it, and it becomes even better than expected. Like these walnut muffins. When I first made these, I was planning on making coffee cakes with a walnut strudel crumbled only on top. Then Magnus, being the good helper that he is, dumped the entire strudel mixture into the batter. I would not have done that myself, but I congratulated him for the bold move, poured the batter into the molds thinking the cakes would come out too rough in texture. But it was amazing. The textured cakes, or muffins, became more substantial, thick and even more nutritious than it would have been as a simple coffee cake. And as my son is not a big eater, and every bite counts, these muffins are a great way to get all of the good stuff into one bite.
Walnuts are an incredible superfood. Packed with DHA Omega 3, they are also a great source of protein, magnesium, folate, fiber, manganese and other vitamins and minerals. Eaten raw, some kids are averse to their slight bitterness, but folded into baked goods or in braised dishes, it takes on a milder flavor and its nuttiness becomes enhanced. Together with buckwheat flour, which is also a superfood, containing DHA Omega 3, protein, fiber, iron, magnesium, as well as other good stuff, these muffins are a great way to make the most out of each bite This recipe is quick to make and the muffins keep well for a few days.
A perfect superfood snack or breakfast for your little ones.
Buttermilk Walnut Muffins
1 cup whole wheat flour
1/3 cup buckwheat flour
3/4 cup walnuts
1 teaspoon cinnamon
1 teaspoon salt
2 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups buttermilk
1 teaspoons vanilla extract
12 tablespoons (1 1/2 sticks) butter, room temperature
1 cup brown sugar
1. Preheat the oven to 380 degrees. Ground the walnuts, then add the cinnamon. Set aside.
2. In a bowl, mix together the flours, baking powder, baking soda and salt.
3. In another bowl, mix together the butter and sugar until well blended and almost fluffy.
4. In the butter mixture, add one egg at a time, then add the flour mixture, then the buttermilk.
5. Bake for 15-29 minutes.